Pizza

Electric oven pizza baking -- is there a better way??

Hi all! I've been randomly making pizza using Kenji's NY Style dough recipe and while the dough is great, my baking method is not up to snuff.

I have been doing the method where the pizza stone heats in the 550 degree (electric) oven, and then the pizza goes on and the broiler is turned on to finish baking. I am not getting as well-browned or as crispy a bottom crust as I would like, and I wondered what tips any of you have that might help on this front? I'm letting the oven heat for at least an hour before putting the pizza in, if that's a concern. Thanks!


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed