Baking Pizza in a Home Oven

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Dennis HackethalOP revised 4 months ago·#1542·· Collapse

The dough was bland and hard/tough.

← 2nd of 2 versions →·Criticism

Dennis HackethalOP, 4 months ago·#1508·· Collapse

Presumably, I need to get the oven hotter. I could try moving the steel right underneath the broiler while preheating.

Criticized1

Dennis HackethalOP, 4 months ago·#1516·· Collapse

I have since bought a thermometer gun so this will be easier to figure out.

Dennis HackethalOP, 4 months ago·#1539·· Collapse

In #1535, I learned that my steel reaches around 620°F under the broiler. That’s plenty hot to make pizza at home.

Dennis HackethalOP, 4 months ago·#1540·· Collapse

I now think that heat wasn’t that big of a problem; I believe I overcooked the dough.

Criticism of #1508

Dennis HackethalOP, 4 months ago·#1532·· Collapse

Might be better if I made my own dough.

Criticized1

Dennis HackethalOP, 4 months ago·#1533·· Collapse

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.

Criticism of #1532

Dennis HackethalOP, 4 months ago·#1534·· Collapse

Adding more salt as a ‘topping’ helped improve the taste of the pizza overall. Decent workaround for now.

Criticized1

Dennis HackethalOP, 4 months ago·#1548·· Collapse

I learned in #1535 that mixing the salt into the tomato sauce is a far better approach. It spreads the saltiness evenly across the pie.

Criticism of #1534