Baking Pizza in a Home Oven
See full discussionLog in or sign up to participate in this discussion.
With an account, you can revise, criticize, and comment on ideas.Discussions can branch out indefinitely. Zoom out for the bird’s-eye view.
Ingredients
- Store-bought dough (1 pound)
- Crushed tomatoes (135g)
- Mozzarella (part skim, shredded, 130g)
Then, for garnish:
- Oregano
- Fresh basil leaves
- 3g of salt
Steps
- Preheat oven for 1 hour. Ends up somewhere around 450°F.
- Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
- Rest dough until it reaches room temperature.
- Add salt to the tomato sauce.
- Grate cheese.
- Stretch the dough.
- Dust peel with flour.
- Remove excess flour from dough.
- Place dough on peel.
- Place dough on steel; still on top rack.
- Bake for 2 minutes.
- Take out and add sauce and cheese.
- Bake for another 1.5 minutes.
Results:
Some had suggested parbaking without any toppings. Horrible idea: the dough rose everywhere at once. Tomato sauce is required to weigh down the dough in the center.
Their suggestion was that this approach might make the crust crispier. It did not. I’m starting to think the store-bought dough is the problem…
I felt like trying more sauce. Mistake. 100g is enough.