Leftover dough from the muff buns. Leftover provolone. Tomatoes from our garden. Molinari pepperoni. Leftover red peppers. Man was it good. My only advice to those who come here to learn something (you fools!)...always have your oven as hot as it will go, and fully, fully preheated before you put your pizza in. And, if you have the foresight, store your dough in the fridge overnight before using it. Much better taste and texture.
I preheat mine, stone and all, at 250°C (480+°F, the hottest my fan-assisted electric oven can go) for only 15 minutes: very concerned about using up all that electricity. I think it's plenty hot (certainly the bottom crust comes out crisp enough)!
ReplyDeleteLooks eeeexcellent. It's been AGES since I've had a pepperoni pizza! Maybe I should head off to the deli...
Of course it depends on the size of oven, and if you're baking in a pan v. directly on a stone. When I do a stone, I give it a good hour. I may be mis-using the term, but I believe that is the only way to get Neopolitan style crust - that super thin, super crisp crust. That's not what I did here.
ReplyDeleteBTW, my home oven is like yours - around 480 at its hottest. My store oven goes beyond 500 - very useful.