Author Topic: does anyone use broiler to make pizzas?  (Read 2719 times)

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Offline preppystud

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does anyone use broiler to make pizzas?
« on: October 30, 2012, 06:08:06 AM »
it is closer to the fire, so i suppose that it will be quicker.

but what temperature should i use, and for how long?

the range in the kitchen has a broiler on the very bottom. i am thinking about using it.
« Last Edit: October 30, 2012, 08:03:49 AM by preppystud »


Offline weemis

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Re: does anyone use broiler to make pizzas?
« Reply #1 on: October 30, 2012, 07:31:47 AM »
check out this thread. http://www.pizzamaking.com/forum/index.php/topic,11654.0.html
also, if you search broiler you'll probably find some great stuff all around.
Nick Gore - just a dough eyed wanderer

Offline I Have Feet

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Re: does anyone use broiler to make pizzas?
« Reply #2 on: October 30, 2012, 10:54:04 PM »
Hi,

I use the broiler method and have been starting to get some very nice results with it. Here is my latest thread, I describe my specific oven setup in it.

http://www.pizzamaking.com/forum/index.php/topic,21734.0.html

Also, the thread weemis linked to is great, it's where I got a lot of my info from.

Brendan

Offline jeffereynelson

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Re: does anyone use broiler to make pizzas?
« Reply #3 on: October 30, 2012, 11:49:27 PM »
I use a broiler for my pizza, but only after a long preheat with the oven set on bake.

Offline preppystud

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Re: does anyone use broiler to make pizzas?
« Reply #4 on: October 31, 2012, 12:01:19 AM »
i read those two links, they seem to be very long.

can someone give me an easy instruction?

such as, what temperature i should set, if i need to turn the pizza during the process, how long should i cook it?

Offline FeCheF

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Re: does anyone use broiler to make pizzas?
« Reply #5 on: October 31, 2012, 01:48:12 AM »
I use broil on my electric oven. I have my clean cycle modified to run so i get it up to around 750F then switch to broil and slide the pizza on the stone and leave the door open a crack so the broil element stays on. It takes about 2-3 minutes for the crust to get a nice bottom char and the chese to bubble and brown.


 

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