by Jon Sullivan - 2020-01-08<<<<< previous blog next blog >>>>>
I've made some posts about trying to make my perfect pizza in my tiny apartment with a sketchy oven. Approximately 40 pizzas later, I have it nailed.
The initial interest came from a sudden realization that I hadn't made a pizza in years. Which 15 years ago would have been quite odd, as I made pizzas from scratch all the time. And when I tried cooking one a few weeks ago it turned out pretty marginal. Which is unacceptable.
I know how to make dough and get it in the oven fine. The problem was it just wasn't cooking well at all. Even with a pizza stone the bottom wasn't cooking enough. And anything other than super thin crust wasn't getting any bounce at all. The obvious problem was my apartment situation. I love where I live, but the oven is average at best. Half of something will be burned and half will be raw, and the actual temp it gets to is somewhat random. It also makes a noise that implies it might blow up if you try to get it to 550.
I have a convection over which I love, and use that rather than the main oven for everything. So the real experiment was to get that hot enough to cook a proper pizza. And that was a total fail. Even cooking on a pizza stone that had been heated for a long time, it just wasn't hot enough. And getting a bigger stone, or one of the fancy pizza steel plates ran into size issues.
So screw that..... How can I make my random temp oven work for a proper pizza?
Just using it as intended wasn't going to work, since just turning it to 550 degrees, heating a pizza stone, and putting in a pizza led to very random results. And I'm not kidding when I say it made a sound that is pretty frightening for a gas oven.
This is the pizza steel I got : https://www.amazon.com/gp/product/B00JXVNUI6/.
Do I recommend it? Only if you know a pizza stone won't be enough. Only if you want to have a huge 30 pound steel plate you'll hardly ever use, but doesn't fit anywhere convenient. Only if you don't mind adding a lot of stress to your pizza baking process. Only if, like me, an 8/10 pizza from scratch is somehow unacceptable.<<<<< previous blog next blog >>>>>