Baking Pizza in a Home Oven
Showing only those parts of the discussion which lead to #1507 and its comments.
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With an account, you can revise, criticize, and comment on ideas.Ingredients
- Store-bought dough (1 pound)
- Crushed tomatoes (100g)
- Mozzarella (whole milk, shredded, 150g)
Then, for garnish:
- Oregano
- Fresh basil leaves
- 3-4 dashes of salt
Steps
- Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
- Preheat pizza steel for 1 hour on gas range (biggest burner). Reached about 565°F in the center.
- Rest dough at room temperature for about 50 min.
- Stretch the dough.
- Add tomato sauce.
- Add cheese.
- Dust the pizza peel with flour and place pizza on peel.
- Place pizza on steel and put in oven.
- Bake for about 5 minutes.
- Move to bottom rack, bake for 3 more minutes.
The main challenge with baking pizza at home is that home ovens don’t get hot enough for the dough to bake properly. The pizza steel is supposed to help with that.
Results (markedly better than last time):
The dough was bland and not very crispy.
Presumably, I need to get the oven hotter. I could try moving the steel right underneath the broiler while preheating.
Might be better if I made my own dough.
I don’t think I’m ready for that. It’s an added difficulty, another task to master; let’s get the other stuff right first. Once I’ve gotten pretty good at that, I can make my own dough.
Describing it as “not very crispy” is vague. That could mean it was too soft or too hard. In reality, it was too hard.