I made pizza for the very first time today. I cooked them in a 10 inch (supreme pizza) and 12 inch (pepperoni and sausage) pizza. Since I didn't have a pizza stone, I cooked the dough on the stove top, and finished it in the oven. I really burned the 12 inch, but it was still okay-ish. Wondering if a pizza stone would be something I invest in to get even browning cooking pizza in the oven.
by ThePeacefulOne
4 Comments
Burned is good for me. Looks great!
There is a fine line between charred and burned.
A stone or steel helps a ton, but the real game changer is how you’re cooking it. Preheat the oven with the stone in there for like 45 minutes, use the lowest rack, and crank the temp as high as it goes.
If you are doing stovetop first, keep that part super short and finish most of the cooking in the oven so you do not torch the bottom.