Serious Eats: Talk
Conventional Oven Pizza-Baking Tips for Clumsy People??
I have a hunk of pizza dough that's been cold-fermenting in my fridge (for a little more than 3 days). I've made 2 baby pizzas today and both had some sort of problem. I am loving the flavor of the crust, sauce, and toppings (recipe on Kenji's cold-ferment post, simple tomato, low-moisture mozz w/basil & sausage), but am having big problems with the execution
I am an inexperienced pizza maker who is deathly afraid of burning my hands; I own a pizza stone, but no paddle. Does anyone have any tips for baking a decent pie in a conventional oven, or am I UP A CREEK WITHOUT A (pizza) PADDLE????
I made this one without enough of a cornichon, baked it at 400 degrees for 10 minutes (which I realize is too low of a temperature) and then hi-Broil for 5 minutes. The cheese developed a crust and everything seemed too dry. The cornichon did not rise but I was happy with the thin center and slight tip-sag.
I left a huge puffy edge on one side of this pie (accidentally squished the other side). Baked 450 degrees for 10 minutes, hi-Broil for 5 minutes. The cornichon came out poufy but still seemed too dry while undercooked at the same time.
What temperature should I be baking my pies at? I think my oven maxes out at 550, but have been too scared to go past 450 degrees because I'm so clumsy and already have numerous burns on my hands. (I know I need to get a pizza paddle and I probably will soon, but probably not before all this dough in my fridge is done rising.) Any advice is much appreciated!