I’ve been making pizzas for a few months now and struggling to get nice coloring on the top of the pie despite using sugar, diastatic malt powder, brushing with oil, etc. Until I read the ovens manual and learned not only does it only go to 500F it also doesn’t even have a top broiler so I have to take it off the steel after 7min of baking and put it in the “broiler tray” in the bottom of the oven.
by cJuanSolo
3 Comments
**1 × 16-inch Sourdough Pizza Dough Ball**
Bread flour: **250 g**
Water: **163 g**
Active sourdough starter (100% hydration/1:1): **56 g**
Salt: **7.5 g**
Sugar: **2.7 g**
Diastatic malt powder: **1 g**
~65.2% hydration dough
Over-fermented but still tasty (96hr)—> frozen—> thawed
Baked @500 on second to highest rack for 7-8min and finished under broiler for 1min
That’s a good thing! Preheat your oven with the broiler on for 1 hour. I used to have a gas oven with a bottom broiler, and it made great pizza. I just preheated and baked with the broiler on the whole bake.
yes, i also own a slumlord-grade gas range. The only difference is that i bought this one – 20 years ago.