550° F in a regular home over works great for pizza for me.
Recently I’ve been cooking absolutely fantastic crusts for 18” 550g pizzas at 60% hydration using a screen on a stone heated at 550° F for 5.5 minutes and then 3 minutes with the broiler on HI.
It’s finally at the point where I don’t miss even local commercial pizza shops anymore.
Can’t you get one of those outdoor pizza ovens (gas powered)?
The overheating protection is just that. To prevent a risk of fire in your kitchen. I triggered mine and it was kinda freaky. Then I had to reset the oven by turning its power off.
hostessdonettes
You don’t need to, just get a baking steel. AND (perhaps most importantly, honestly) don’t use caputo in home oven. Regular bread flour or all purpose flour (even better if you have access to high gluten flour) is better at home oven temp.
If you’re hoping to get Neapolitan style really soft crust and <2 min bake, home oven is always gonna be compromised and you’re much better off getting one of the cheaper or older oonis. But if your focus is NY style thin or even Detroit/sicilian, you can do it perfectly in an oven that gets to 500 F provided you use a steel and a solid recipe.
Fowler311
The only advice you should listen to is the one that tells you not to do that. Find a different oven, find a different recipe, find another way.
kingbrad
My oven barely cracks 500 but the baking steel makes all the difference. If you get that, you’ll be ok.
Also, that looks really thick. Maybe too thick if you’re having trouble. What’s your recipe?
ogdred123
Without a recipe, it’s hard to comment too much. Does it begin to rise before you put it in the fridge?
There is no need for you to saw the lock of your oven at this point. Your stretching and shaping is definitely the problem here. It’s way too thick to cook properly. You shouldn’t need to create a raised rim, the rim should just rise more because you haven’t knocked all of the air out of it, and it is not covered with sauce and ingredients.
Someone has led you in the wrong direction if you’re using Caputo, as it’s a challenge to get it browned in a lower temperature oven. Bread flour is a much better alternative.
delicious_things
If your dough isn’t rising, it’s very likely a leavening issue. Before you go hacking parts off your oven or buying new tools, try replacing your yeast. You might just have dead yeast.
New-Grapefruit1737
Before compromising your oven I would dial in the dough first. If it is not rising there is an issue somewhere that should be addressed. Also it looks like your base is quite thick.
I agree with other comments here, about a stone/steel, using bread flour, aiming for a style other than Neapolitan, etc.
Good luck!
mikaeldarer
Safe guess would be either dead yeast or you didn’t leave dough out long enough for bulk fermentation before refridgerating.
S2000Forever
Many ovens have an adjustment feature in the settings that allow you to adjust the temp to be more accurate. Some of us wanting a higher temp set to the max plus adjustment, which I think was either + 15 or +30 on my oven. Look up the owners manual for yours.
BTW since I started using a steel I run it at a legitimate 520F, otherwise it burns the bottom. 70% hydration.
That crust is crazy thick though, not just the edge. This is also a stretching / too much dough issue.
Endlesswinter77
I have done this, however it was on an older non digitally controlled oven so it was rather straightforward to install a toggle switch on the door lock wires; I’m not sure if it’s as easy on a more modern oven but it could be. It worked great for me at the time. As long as you are mindful of the added risks and 100% monitoring it while in use I personally don’t see it as a huge safety concern. Doing it in a way in which it is easy to revert back to normal function is a good idea if others such as family members have access to the oven and aren’t as aware of the risks. Lack of temp control at higher temps was a little wild and took some practice – like if I wanted 750F it was easy to overshoot to 800-900F. Also if you spill any liquid, cheese, sauce etc on the door glass at those temps, you risk it shattering out. All that said, now that I have a wife and nicer/newer oven, I dont like the idea of possibly damaging it, and stick to cooking pizzas on the steel at 550F and it works just fine for my needs.
pointcut
Depending on your brand of oven you can actually calibrate it to get hotter. Here is one example only.
You can do that but when the fire investigator sends their findings to your insurance company you’re going to wish you hadn’t.
Clear_Tom0rrow
Caputo 00? Not for home oven. Use a bread flour.
I sometimes have trouble getting my dough to rise when cold fermenting. All recipes I see indicate to use less yeast the longer you ferment. Sometimes as little as .02%. I haven’t had success at anything less than 1%.
Make sure you’re allowing time for it to rest at room temperature before putting it in the fridge. I normally spend about 4 hours resting and doing stretch and folds before putting it away. This should help get the rise going at least.
I wouldn’t recommend hacking your oven. If you have a broiler, use it. Let your oven come up to max temp for at least an hour before baking so your stone/steel is fully saturated. Use the broiler to finish the top if needed and in between pizzas to keep it from cooling if you’re making more than one.
egordoniv
Alton Brown did it.
dscsdscsd
Oven temp won’t fix that issue. Without knowing your hydration %, it looks to be a leavening issue. I would also try a baking steel before you end up doing dodgy/unsafe things to your oven.
EsePutoSeMato
Probably an issue with the yeast rather than the flour. I would use very small percentage of 00 flour personally, aim for bread flour in a home oven.
Also seconding all of the pizza steel comments—actually such a game changer
20 Comments
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550° F in a regular home over works great for pizza for me.
Recently I’ve been cooking absolutely fantastic crusts for 18” 550g pizzas at 60% hydration using a screen on a stone heated at 550° F for 5.5 minutes and then 3 minutes with the broiler on HI.
It’s finally at the point where I don’t miss even local commercial pizza shops anymore.
https://preview.redd.it/5iqqwte7gajg1.jpeg?width=4032&format=pjpg&auto=webp&s=bbe186597b0052fa5aa645b18bb979ea46b3a3c3
Can’t you get one of those outdoor pizza ovens (gas powered)?
The overheating protection is just that. To prevent a risk of fire in your kitchen. I triggered mine and it was kinda freaky. Then I had to reset the oven by turning its power off.
You don’t need to, just get a baking steel. AND (perhaps most importantly, honestly) don’t use caputo in home oven. Regular bread flour or all purpose flour (even better if you have access to high gluten flour) is better at home oven temp.
If you’re hoping to get Neapolitan style really soft crust and <2 min bake, home oven is always gonna be compromised and you’re much better off getting one of the cheaper or older oonis. But if your focus is NY style thin or even Detroit/sicilian, you can do it perfectly in an oven that gets to 500 F provided you use a steel and a solid recipe.
The only advice you should listen to is the one that tells you not to do that. Find a different oven, find a different recipe, find another way.
My oven barely cracks 500 but the baking steel makes all the difference. If you get that, you’ll be ok.
Also, that looks really thick. Maybe too thick if you’re having trouble. What’s your recipe?
Without a recipe, it’s hard to comment too much. Does it begin to rise before you put it in the fridge?
There is no need for you to saw the lock of your oven at this point. Your stretching and shaping is definitely the problem here. It’s way too thick to cook properly. You shouldn’t need to create a raised rim, the rim should just rise more because you haven’t knocked all of the air out of it, and it is not covered with sauce and ingredients.
Someone has led you in the wrong direction if you’re using Caputo, as it’s a challenge to get it browned in a lower temperature oven. Bread flour is a much better alternative.
If your dough isn’t rising, it’s very likely a leavening issue. Before you go hacking parts off your oven or buying new tools, try replacing your yeast. You might just have dead yeast.
Before compromising your oven I would dial in the dough first. If it is not rising there is an issue somewhere that should be addressed. Also it looks like your base is quite thick.
I agree with other comments here, about a stone/steel, using bread flour, aiming for a style other than Neapolitan, etc.
Good luck!
Safe guess would be either dead yeast or you didn’t leave dough out long enough for bulk fermentation before refridgerating.
Many ovens have an adjustment feature in the settings that allow you to adjust the temp to be more accurate. Some of us wanting a higher temp set to the max plus adjustment, which I think was either + 15 or +30 on my oven. Look up the owners manual for yours.
BTW since I started using a steel I run it at a legitimate 520F, otherwise it burns the bottom. 70% hydration.
Look up Jeff Verasano’s pizza recipe http://www.varasanos.com/pizzaRecipe.htm
That crust is crazy thick though, not just the edge. This is also a stretching / too much dough issue.
I have done this, however it was on an older non digitally controlled oven so it was rather straightforward to install a toggle switch on the door lock wires; I’m not sure if it’s as easy on a more modern oven but it could be. It worked great for me at the time. As long as you are mindful of the added risks and 100% monitoring it while in use I personally don’t see it as a huge safety concern. Doing it in a way in which it is easy to revert back to normal function is a good idea if others such as family members have access to the oven and aren’t as aware of the risks. Lack of temp control at higher temps was a little wild and took some practice – like if I wanted 750F it was easy to overshoot to 800-900F. Also if you spill any liquid, cheese, sauce etc on the door glass at those temps, you risk it shattering out. All that said, now that I have a wife and nicer/newer oven, I dont like the idea of possibly damaging it, and stick to cooking pizzas on the steel at 550F and it works just fine for my needs.
Depending on your brand of oven you can actually calibrate it to get hotter. Here is one example only.
https://youtu.be/Rx3_LHqblTk?si=GlvXhITTmh4gCkvy
You can do that but when the fire investigator sends their findings to your insurance company you’re going to wish you hadn’t.
Caputo 00? Not for home oven. Use a bread flour.
I sometimes have trouble getting my dough to rise when cold fermenting. All recipes I see indicate to use less yeast the longer you ferment. Sometimes as little as .02%. I haven’t had success at anything less than 1%.
Make sure you’re allowing time for it to rest at room temperature before putting it in the fridge. I normally spend about 4 hours resting and doing stretch and folds before putting it away. This should help get the rise going at least.
I wouldn’t recommend hacking your oven. If you have a broiler, use it. Let your oven come up to max temp for at least an hour before baking so your stone/steel is fully saturated. Use the broiler to finish the top if needed and in between pizzas to keep it from cooling if you’re making more than one.
Alton Brown did it.
Oven temp won’t fix that issue. Without knowing your hydration %, it looks to be a leavening issue. I would also try a baking steel before you end up doing dodgy/unsafe things to your oven.
Probably an issue with the yeast rather than the flour. I would use very small percentage of 00 flour personally, aim for bread flour in a home oven.
Also seconding all of the pizza steel comments—actually such a game changer