Domestic oven set to 300°C broiler and convection fan turned on. By pre-heating the baking steel and cooking the pizza right under the broiler, I am quite confident achieving temperatures near 380°C.
I am still practicing with opening the balls, and sometimes the crust gets out of control in the oven and rises too much and is getting to near to the heating coils, which leads to too dark colors, but else, the baking times prove to be consistently 150 for Margherita and for Pizzas with extra toppings 180 seconds. Maybe it helps me to re-shape the balls when taking them out of the fridge and let them rise for another 60-90 minutes.
1. Pizza Margherita
2. with Mortadella & Egg
3. Pizza Diavolo with Salami Milanese, red onions, homemade chili sauce and yellow cherry tomatoes
by John_D-oe
7 Comments
I have to admit, that it looks good — in the End, it is all about the oven.
What hidration you use? What fermantation? Polish or biga? More info pls…
My domestic oven max temp is 260° sadly, I envy you.
Buon appetito
Great pizza for in the oven! What hydration was the dough?
Insane for a home oven!
Home oven perfection!
Nicely done in a home oven. Impressive.