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Author Topic: What is the best method for making pizza a standard home oven (temp max 210C)  (Read 481 times)

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Offline pdbarranco

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Hello

I would like to ask what are the options to have decent pizza made in standard home oven that reaches 200-210C max. I have the basics about baking sourdough breads and Ive made pizza in wood fire oven at higher temperatures but I havent had success in my home oven.

I want to bake a single ~33cm(13') pizza in 24hr from now. I don't have hopes of neapolitan pizza in these temperatures but that would be my general preference in pizza. Just for reference.

Should I go for starter or IDY using recipe?

 I am trying to find a recipe but I still haven't figured the conceptual (theory) part of making pizza at these conditions so I can at least know which direction to take and choose a recipe/guide.




« Last Edit: July 10, 2022, 11:33:08 AM by pdbarranco »

Online foreplease

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In that temperature range, I suggest looking for something you would bake in a pan, even a cast iron skillet, and plan on baking it a long-ish tme - something in the range of 18-20 min.


With this type of question and your time frame I would use IDY. Hope this helps a little. I will edit this post with a couple links to threads you may want to look over.


Edits:
Start here [size=78%]https://www.pizzamaking.com/forum/index.php?topic=42012.0[/size] and read theough post 105 [/size][size=78%]https://www.pizzamaking.com/forum/index.php?topic=42012.0[/size] then think seriously about this being one you try.


South Shore Bar Pies. I have successfully made several times this in a cast iron frying pan using Hanss formula and tips
https://www.pizzamaking.com/forum/index.php?topic=65451.0


Finally, a cracker type crust may work. Unfortunately, I have no experience making them. The longer baking times you will need for any of these ideas, due to the constraints of your oven, will result in a more crispy well browned crust. Knowing that, you may wish to delete sugar or DMP in any recipes you try. Good luck!
« Last Edit: July 10, 2022, 11:23:35 AM by foreplease »
-Tony

Offline pdbarranco

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  • Posts: 6
  • Location: Brazil
In that temperature range, I suggest looking for something you would bake in a pan, even a cast iron skillet, and plan on baking it a long-ish tme - something in the range of 18-20 min.


With this type of question and your time frame I would use IDY. Hope this helps a little. I will edit this post with a couple links to threads you may want to look over.


Edits:
Start here [size=78%]https://www.pizzamaking.com/forum/index.php?topic=42012.0[/size] and read theough post 105 [/size][size=78%]https://www.pizzamaking.com/forum/index.php?topic=42012.0[/size] then think seriously about this being one you try.


South Shore Bar Pies. I have successfully made several times this in a cast iron frying pan using Hanss formula and tips
https://www.pizzamaking.com/forum/index.php?topic=65451.0


Finally, a cracker type crust may work. Unfortunately, I have no experience making them. The longer baking times you will need for any of these ideas, due to the constraints of your oven, will result in a more crispy well browned crust. Knowing that, you may wish to delete sugar or DMP in any recipes you try. Good luck!

Thanks you very much I will go through these link now.

I forgot to mention that I have a stone round soapstone tray and aluminium tray with holes

Online foreplease

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Thanks you very much I will go through these link now.

I forgot to mention that I have a stone round soapstone tray and aluminium tray with holes
The stone may be of some help, just need to preheat it well. See if anything in either of those threads look interesting. In either case, you could begin your dough in as little as 5 hrs before you plan to bake. So you have some time. Id spend some of the excess time coming up with a good plan. Im glad to help.
-Tony

Offline jsaras

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Thats a very low temperature for pizza.  Do you have a gas stovetop?  If you made a cast iron pan pizza you could cook it on the stovetop and perhaps just finish it in your oven?  Or you could finish the top with a blowtorch.
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Offline TXCraig1

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  • Pizza is not bread.
    • Craig's Neapolitan Garage
 ^^^

210C isn't hot enough to make pizza in any style. Maybe par bake the crust then top and bake a second time to melt the cheese?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline wotavidone

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  • A pizza is not a pie
Do you have a griller /broiler?
Preferably in a separate compartment, not in the oven?
Mick

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