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Author Topic: Toaster Oven Pizza Can Be Good Pizza  (Read 212 times)

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Offline redox

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Toaster Oven Pizza Can Be Good Pizza
« on: July 31, 2022, 04:24:49 PM »
Ok, decent pizza, well if you're gonna be that way, ok pizza. I still wouldn't kick it out of bed for coming with anchovies.

A toaster oven isn't the best option (well...Duh!) but when you're feeling lazy you can still have a good pizza.
I took a flat and frozen dough disk out of the freezer. It was frozen when it was ready to use. Garvey's Chicago Thin Crust, of course.
11 minutes at 400F in a toaster oven that can't even make decent toast without a hack (TOAST is part of its name!). It does everything else well though so I can kind of forgive the pale toast bit.
Not counting thawing time, it took me about 20 minutes in all.

Offline vcb

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Re: Toaster Oven Pizza Can Be Good Pizza
« Reply #1 on: July 31, 2022, 04:38:55 PM »
I've made deep dish in a toaster oven.
The hardest part is finding a pan that will fit in your model of toaster oven.  :D
https://www.realdeepdish.com/2011/02-12-toaster-oven-deep-dish-food-pr0n/
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Offline redox

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Re: Toaster Oven Pizza Can Be Good Pizza
« Reply #2 on: July 31, 2022, 05:10:26 PM »
I've made deep dish in a toaster oven.
The hardest part is finding a pan that will fit in your model of toaster oven.  :D
https://www.realdeepdish.com/2011/02-12-toaster-oven-deep-dish-food-pr0n/
I've got the 2nd smallest Breville toaster oven. It fits the 12-inch Lloyd's cutter pan perfectly. The back of the oven is bumped out (rounded) so 12 inch pans will fit.

Offline Pete-zza

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Re: Toaster Oven Pizza Can Be Good Pizza
« Reply #3 on: July 31, 2022, 06:07:40 PM »
Way back in December 2004, I modified the basic Lehmann NY style dough formulation to help a member, Lars, make a 9-inch "mini" NY style pizza in his toaster oven. This is what I came up with:

Replies 75-81, starting at:

https://www.pizzamaking.com/forum/index.php?topic=576.msg6394#msg6394

Lars later reported on his efforts using his toaster oven at Reply 89 at:

https://www.pizzamaking.com/forum/index.php?topic=576.msg7414#msg7414

In 2019, much to my surprise, Lars reemerged about 15 years later in search of more help  ;D:

https://www.pizzamaking.com/forum/index.php?topic=59808.msg599859#msg599859

Lars still visits the forum from time to time.

Peter






Offline redox

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Re: Toaster Oven Pizza Can Be Good Pizza
« Reply #4 on: August 01, 2022, 03:53:33 PM »
Way back in December 2004, I modified the basic Lehmann NY style dough formulation to help a member, Lars, make a 9-inch "mini" NY style pizza in his toaster oven. This is what I came up with:

Replies 75-81, starting at:

https://www.pizzamaking.com/forum/index.php?topic=576.msg6394#msg6394

Lars later reported on his efforts using his toaster oven at Reply 89 at:

https://www.pizzamaking.com/forum/index.php?topic=576.msg7414#msg7414

In 2019, much to my surprise, Lars reemerged about 15 years later in search of more help  ;D:

https://www.pizzamaking.com/forum/index.php?topic=59808.msg599859#msg599859

Lars still visits the forum from time to time.

Peter

Lars and the Real Pizza. I saw that. Pretty good movie.  :D
Thanks for the info about toaster oven NY style pizza, Peter. I'll read all that and see if I want to give it a shot. I'm just not using my big oven during the hot weather and it's too uncomfortable in my driveway using my Blackstone pizza oven. I love A/C but hate heating up my house with a 550F oven and then paying to cool it back down again. So a NY style in my toaster oven may be a future project.
Cheers...

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Offline redox

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Re: Toaster Oven Pizza Can Be Good Pizza
« Reply #5 on: August 01, 2022, 03:59:22 PM »
This pic didn't show up for some reason. I didn't rotate the pizza during the 11 minutes it took to bake. It came out pretty even, I thought. My Breville toaster oven; lousy for toast but good for pizza. Makes me wonder about their actual pizza oven. If it's lousy for pizza will it make toast?

Offline redox

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Re: Toaster Oven Pizza Can Be Good Pizza
« Reply #6 on: August 07, 2022, 02:18:17 PM »
Back to Garvey's original formula. Made the dough in my Zojirushi 1 lb bread maker using the pasta setting. The pizza setting had more kneading than I wanted. I forgot the oil and added that after about 2 minutes of kneading. Took out the dough after the first knead and let it sit on the counter for about 5 hours and punched it down occasionally. Made dough balls after 5 hours and put in fridge for next day.
Par baked the skin at 450F for 3 minutes, removed the cutter pan and topped the pizza with cheese and pepperoni. I was pleased to discover I can "grate" mozzarella using my Vitamix. Cheese is like little pebbles that roll off the hand making it very easy to cheese the pizza. Grating cheese is my least favorite part of pizza making so I was happy to discover this method.
Back into a 400F oven for 11 minutes and done!

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