Pizzacraft PC0601 Pizzeria Pronto Stovetop Pizza Oven
– Pizzacraft PC0601 Pizzeria Pronto Stovetop Pizza Oven
Pizzacraft PC0601 Pizzeria Pronto Stovetop Pizza Oven
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If you are like me, you like the idea of making your own pizza at home. You’ve probably tried it, as I have. Heck, I’ve even tried it on the grill.
Turns out it is a lot trickier to make a good pizza than it looks. Why?It isn’t the dough. You can make that yourself, or buy it fresh or frozen at the supermarket.
Heck, most pizza joints will sell you a ball of fresh dough for next to nothing. So, that isn’t it.It isn’t the sauce.
The sauce varies, sure, but you can buy a jar of it, or just a can of crushed tomatoes and use that along with a sprinkle of Italian seasoning, and the sauce is taken care of.And you already know it isn’t the cheese, as it is unlikely you are making your own by hand in the basement.
Heck, even if you are actually doing that, you have to admit that fresh mozzarella from the supermarket is remarkably close to what you are making, even though it isn’t nearly as fun.So what the heck is the secret?
Why do we order pizza after pizza from the delivery places? Because of the time it takes?
Well, a little, but if you buy the dough, the sauce, and the cheese, how long does it really take you to throw them together?And if you are making your own pepperoni, I’m impressed – I really am!
But, if you are doing that, I’m guessing you also have a bunch of it lying around, so it isn’t going to take a lot of time to fling it onto the top of a pizza.Nope, it isn’t the time, or the cost, or lack of a recipe handed down for generations.
It is the oven.The Secret is in the OvenBut, everyone has an oven. Sure, but unless you have a dedicated home pizza oven (they exist, but are rare, expensive, and take up space in an already packed kitchen), your oven only gets to 500 degrees.
And even then, that’s the ambient temperature of the air. Throw a pizza stone in your oven, and not only can you only get it to your oven maximum (500 degrees), it takes around an hour to heat that stone up to a full 500 degrees.
Compare that to the 700 degrees of a commercial pizza oven, and you’ve started to get a handle on the problem.There are some other differences too, of course.
Moisture is the enemy of a crispy crust, so the trapped steam inside your oven when the water is driven out of the moist pizza dough isn’t doing you any favors.
If you try and cook your pizza on a non-porous surface, steam will shoot out the bottom and get trapped there with nowhere to go, and nothing to do other than make your crust soggy.
A pizza stone or screen will help a lot with this, but the temperature thing along with the build-up of humid air inside the oven are getting in between you and a good pizza.A SolutionPizzacraft thinks they have the answer to this problem.
They started by making an oven that sits…