The local pizza shop down the road your home has a couple benefits when it comes to cooking their pizza's nice and wafery. But, with a couple of modifications to your kitchen instruments and methods you can make a awesome flavoured, homemade crispy crust pizza for your friends and relatives also.
The diner down the lane operates a commercial hearth that reaches temperatures of 800 degrees or hotter. This provides them an benefit of baking at high temperatures for a short duration of time... resulting in a crisp crust.
Usually when we make pizza at home we keep the oven at 350 degrees either because that is always what we do, or because the "recipe" asks for this temperature.
Here is the first secret. Turn up your oven as hot as it will operates! Our home oven displays 550 degrees and reaches a little hot, so we maybe are pushing 600 degrees.
The commercial ovens also use a stone deck, or some sort of heat conducting surface. These bases get very hot and keeps in the ovens heat, ending in a surface that is in reality cooking the crust from the bottom, as the oven heat is cooking the toppings and top of the dough.
We have all experienced one of those take-n-bake pizza's with the soggy bottom crust. They usually use some type of paper tray as a medium to take the pizza home and to bake the pizza in. The trouble is that the paper can't get hot enough to bake the bottom of the pizza, and worse, traps the moisture in the dough.. .not allowing for the base to be baked, let alone turn crispy.
Here is the second secret. Get yourself a baking stone. These are comparatively cheap items that you set into your oven, pre-heat to as hot as your oven will reach, and then put your pizza (or bread) directly onto the surface to cook. These give even heat distribution and their permeable property allows the moisture of the dough to release, ending in a absolutely crisp crust.
One final tip. Since we are baking at a higher temperature, we will not need to cook the pizza as long. In some cases we may only need to bake it for 10 minutes or so, depending on the thickness of the crust.
The diner down the lane operates a commercial hearth that reaches temperatures of 800 degrees or hotter. This provides them an benefit of baking at high temperatures for a short duration of time... resulting in a crisp crust.
Usually when we make pizza at home we keep the oven at 350 degrees either because that is always what we do, or because the "recipe" asks for this temperature.
Here is the first secret. Turn up your oven as hot as it will operates! Our home oven displays 550 degrees and reaches a little hot, so we maybe are pushing 600 degrees.
The commercial ovens also use a stone deck, or some sort of heat conducting surface. These bases get very hot and keeps in the ovens heat, ending in a surface that is in reality cooking the crust from the bottom, as the oven heat is cooking the toppings and top of the dough.
We have all experienced one of those take-n-bake pizza's with the soggy bottom crust. They usually use some type of paper tray as a medium to take the pizza home and to bake the pizza in. The trouble is that the paper can't get hot enough to bake the bottom of the pizza, and worse, traps the moisture in the dough.. .not allowing for the base to be baked, let alone turn crispy.
Here is the second secret. Get yourself a baking stone. These are comparatively cheap items that you set into your oven, pre-heat to as hot as your oven will reach, and then put your pizza (or bread) directly onto the surface to cook. These give even heat distribution and their permeable property allows the moisture of the dough to release, ending in a absolutely crisp crust.
One final tip. Since we are baking at a higher temperature, we will not need to cook the pizza as long. In some cases we may only need to bake it for 10 minutes or so, depending on the thickness of the crust.
About the Author:
Bary Drake Whyde enjoys writing and also likes to write about Pizza Stone and other related topics.
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