So, flash burnt on the outside
and still raw on the inside?
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Varmint, Thu 21 May 2020, 15:54,
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Well apparently a wood-fired oven is around 430°C and can cook a pizza in as little as 90 seconds.
(, Thu 21 May 2020, 16:42, Share, Reply)
wood-fired also has the minor advantage of being able to cook the base as well as the toppings.
(, Thu 21 May 2020, 17:16, Share, Reply)
People who make their own pizzas make them REALLY thin
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jonbob loves you, Thu 21 May 2020, 17:38,
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Do you make them in a hand-made stone oven in your garden, fuelled by logs that didn't quite fit into your log burner, and unsullied by modern contrivances such as cement?
If not, then I confess I've over-generalised.
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jonbob loves you, Fri 22 May 2020, 2:36,
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Ah, I wish, but regrettably not and you forgot to mention using old wine bottles to insulate the oven floor.
I have a bog-standard electric oven which I can just about crank up to 260 °C, but instead of a pizza stone I use a 6 mm sheet of carbon steel, and pre-heat the oven for an hour before. The shock of the dough hitting that plate makes the dough spring nicely. Overall they are very acceptable pizzas, but another 140 °C would make a big difference.
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Varmint, Fri 22 May 2020, 22:06,
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