I'm starting to get into making pizza as a bit of a hobby. So far, Ive just set the oven to 425 and used a pizza stone. The results have been pretty good. My oven goes to 550 but Ive just used 425 because that is what I'm used to for other dishes and its where my brain goes. My oven has a Pizza function with "P1" and "P2" modes that I have never used. My question is, am I better off trying one of those modes since I have the option or should just go with a higher temp and the pizza stone?
Thanks for your insights!
by new2redditt98765
4 Comments
All those options i use bake at 550 but if what youre doing is working the way you like it…
Just use 550 convection roast. And a pizza steel. And heat that sucker for 50 minutes first.
High heat is necessary to blow up the moisture in the dough before it sets into a crust.
Joe Beddia uses a pizza stone at home, used Terra cotta at his first place and got noticed as the best pizza in the United States, check out the book Pizza Camp
550 with a stone or steel and let it preheat for 45 minutes at least. I have a similar oven.