Toaster Oven Pizza

[spacelooper]

I was wondering if anyone had any advice for cooking pizza in a toaster oven?... my regular oven is on the fritz and a toaster oven is all I have... it did come with a stone... was wondering if anyone had any dough recipes that work better with a TO or maybe someone has been in my situation and figured out some tricks... the temp goes up to 450 although I doubt it is very accurate... am wondering if convection feature would work better etc... any advice is greatly appreciated... I am going through fresh pizza withdrawal

thanks,
Todd

[varasano]

I make english muffins pizza's alll the time.

FYI, believe it or not, my toaster oven, if I keep hitting the toast button down, will hit 750F.  Even hotter if you cover the top with foil to keep the heat in, but that is a serious fire hazard. My machine almost melted once.

Jeff

[Pete-zza]

Todd,

You might check out Reply 75 at http://www.pizzamaking.com/forum/index.php/topic,576.msg6394.html#msg6394. You can use all bread flour or all high-gluten flour in lieu of the bread flour/vital wheat gluten combination. If you'd like, you can also go to the Lehmann dough calculating tool at http://www.pizzamaking.com/dough_calculator.html and enter whatever pizza size your toaster oven can handle. I would use the recommended values for the other inputs.

Peter

[spacelooper]

Pete,

      thanks TONS for that advice... I will definately try that method out... I am guessing that a chicago style might even work better because of the lower temps?... any experience with that?... I am guessing again a 9" pie?...

I must also add that I am truely addicted to this site... it is hands down the most informative no BS pizza site out there... that you to everyone who has made this site so helpful to all us pizza geeks...

Todd

[lilbuddypizza]

I dunno.......a toaster oven with a stone? The temps probably would get high enough for a REAL good result, plus the temps getting too high might melt or burn some component of the oven. Be careful.

[Pete-zza]

Todd,

I don't think there is any reason why you can't bake a deep-dish pizza in your toaster-oven. Our resident expert on doing this sort of thing is buzz. In this vein, you may want to take a look at this thread, http://www.pizzamaking.com/forum/index.php/topic,2379.msg20731.html#msg20731, and buzz's post at Reply 2. I believe buzz has been pre-baking his crust in his Hamilton convection toaster-oven. If you search other posts by buzz on his Hamilton unit you may find other helpful posts.

Peter

[buzz]

Lately I've been cooking deep dishes in the countertop oven by covering with foil for the first half of the baking time, then uncovering for the last half. With this method, you can cook the internal part without worrying about the top brownig first ( a common problem with toaster ovens).

This method works with thin crust, too.