The local pizza shop down the road your house has a some benefits when it boils down to preparing their pizza's tasty and wafery. But, with a few of modifications to your kitchen instruments and techniques you can make a great tasting, homemade crispy crust pizza for your mates and relatives also.
The restaurant down the lane runs a commercial hearth that approaches temperatures of 800 degrees or hotter. This grants them an plus of baking at high temperatures for a brief period of time... giving a crisp crust.
Often 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" calls for this temperature.
Here is the first secret. Turn up your oven as high as it will go! Our home oven displays 550 degrees and gets a little hot, so we most probably are reaching 600 degrees.
The market ovens also use a stone deck, or some type of heat conducting medium. These bases get very hot and trap the ovens temperature, resulting in a surface that is in reality cooking the crust from the below, as the oven heat is baking 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 vehicle to take the pizza home and to cook the pizza in. The issue is that the paper can't get hot enough to bake the bottom of the pizza, and worse, retains the moisture in the dough.. .leaving for the base to be baked, let alone turn crispy.
Here is the second secret. Buy yourself a baking rock. These are relatively inexpensive commodity that you place into your oven, pre-heat to as hot as your oven will reach, and then place your pizza (or bread) straight onto the surface to cook. These provide uniform heat distribution and their permeable property allows the moisture of the dough to escape, resulting in a perfectly crisp crust.
One final advice. Since we are cooking at a higher temperature, we will not need to bake the pizza as long. Sometimes we may only need to bake it for 10 minutes or so, depending on the thickness of the crust.
The restaurant down the lane runs a commercial hearth that approaches temperatures of 800 degrees or hotter. This grants them an plus of baking at high temperatures for a brief period of time... giving a crisp crust.
Often 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" calls for this temperature.
Here is the first secret. Turn up your oven as high as it will go! Our home oven displays 550 degrees and gets a little hot, so we most probably are reaching 600 degrees.
The market ovens also use a stone deck, or some type of heat conducting medium. These bases get very hot and trap the ovens temperature, resulting in a surface that is in reality cooking the crust from the below, as the oven heat is baking 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 vehicle to take the pizza home and to cook the pizza in. The issue is that the paper can't get hot enough to bake the bottom of the pizza, and worse, retains the moisture in the dough.. .leaving for the base to be baked, let alone turn crispy.
Here is the second secret. Buy yourself a baking rock. These are relatively inexpensive commodity that you place into your oven, pre-heat to as hot as your oven will reach, and then place your pizza (or bread) straight onto the surface to cook. These provide uniform heat distribution and their permeable property allows the moisture of the dough to escape, resulting in a perfectly crisp crust.
One final advice. Since we are cooking at a higher temperature, we will not need to bake the pizza as long. Sometimes 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 is a part time writer and also enjoy writing about pizza stone and other various topics.
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