Unfortunately, my oven only heats up to 525 (F). It appears every youtube video I saw, the presenter’s oven went to 550 (F).
So I may not be able to get that “leopard-spotting” bottom of the crust that is preferred (no matter what I do).
I’ve got another dough (crust) in the fridge, so next week I’ll try to bake it on the lowest rack of my oven to see what happens.
Try pre-heating at least an hour with a pizza stone at max temp and shortly before you add your pizza to your oven turn on the broiler to get max heat
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These Options are pretty economical and are more than “one trick Ponies”.
They also have the Benefit (not the NEPA Pan) of being able to be preheated on the Stove Top which will allow you to get a very hot Base for the Crust.
This will not help with “Leoparding” but that is really only found when making/using Neapolitan style Dough.
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During the next couple of days I will be finishing up bits and bobs in the fridge. I had enough creamy blue cheese left for one last lunch and had it with the three crackers I had left. So I had them with some pimento stuffed olives and a sliced apple. It was paired with lemon flavoured sparkling water.
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Serious Eats has a recipe for a pan pizza you start on the stovetop and finish under the broiler. You get a cast iron skillet ripping hot, add the dough, flip, and then finish under the broiler. It works great and is really neat workaround for a not hot enough oven.
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Thank you for the suggestion and article.
Yes… I’ve been experimenting a little more with my pizza screen. My last attempt (earlier this week) was very close to what my girlfriend wanted.
I set the two racks in my oven at the highest and lowest point and preheated my oven to 525 (F) (which is the highest setting on my oven). I put the pizza on the bottom rack for 10 minutes, then the top rack for 5 minutes. The cheese was just a tad too dark. So for my next attempt I’ll move the top rack down one position and re-try.
Sunshine was still quite happy with the results and ate the leftovers for lunch the next day (re-heated).
Its been kind of fun experimenting (trying to make a NY Style pizza).
