Yeah you can definitely make something like that with 500F. It takes quite a bit of practice though so don’t be discouraged if your first few are not that good.
YodaHead
Certainly
btossa80
500 degrees will be fine. Anything under that and you should upgrade.
smitcolin
Elements of Pizza by Ken Forkish is a book dedicated to making gourmet pizza in your home oven. It changed my pizza game.
Horror-Stand-3969
You’ll need a steel on the highest rack, preheat for a hour, run the broiler for 15 minutes or so , set it bake to bake and then slide the pizza in. Turn the broiler back on if the top needs more heat.
Super_Frico
Get a laser thermometer and a pizza steel. I guarantee that the oven gets above 500 on its highest setting. One little trick if there isn’t a setting above 500° is to preheat to 500°, and let it sit there for about half an hour, then before you launch the pizza open the door and fan some outside air inside the oven to trip the thermostat to kick the heat back on. Your steel and the oven walls will still be 500°, and you’ve got fresh heat pumping in the oven, this should get you to right around 600° during the cook and if your dough recipe is good, you’re gonna have a LEGIT pizza
That_Other_Person
If it can heat up a pizza stone to anything above 475 you should have no problem baking a decent pizza.
8 Comments
A pizza stone is a start
Yeah you can definitely make something like that with 500F. It takes quite a bit of practice though so don’t be discouraged if your first few are not that good.
Certainly
500 degrees will be fine. Anything under that and you should upgrade.
Elements of Pizza by Ken Forkish is a book dedicated to making gourmet pizza in your home oven. It changed my pizza game.
You’ll need a steel on the highest rack, preheat for a hour, run the broiler for 15 minutes or so , set it bake to bake and then slide the pizza in. Turn the broiler back on if the top needs more heat.
Get a laser thermometer and a pizza steel. I guarantee that the oven gets above 500 on its highest setting. One little trick if there isn’t a setting above 500° is to preheat to 500°, and let it sit there for about half an hour, then before you launch the pizza open the door and fan some outside air inside the oven to trip the thermostat to kick the heat back on. Your steel and the oven walls will still be 500°, and you’ve got fresh heat pumping in the oven, this should get you to right around 600° during the cook and if your dough recipe is good, you’re gonna have a LEGIT pizza
If it can heat up a pizza stone to anything above 475 you should have no problem baking a decent pizza.