Did you part-cook the pizza? I’ve made a few pizzas in my home oven and one thing that really helped was part-cooking the dough without topings for a few minutes, adding the toppings and putting the pizza back on the stone in the oven. It helped a lot with color and making sure the dough was cooked fully. Yours looks great though, I bet it was tasty!
I didn’t have any problems with that this time, but I also don’t think I did the dough right. It didn’t rise as much as I was expecting so it turned out more like a thin crust, which was still really good. But if I get the dough right next time maybe I’ll try parbaking it. Thanks for the idea and comment!
Pizza ovens can get up to 1000F, which is where pizza should be baked. If you’re doing this in your oven, you gotta get that thing up as high as possible. I use a nerdchef cast iron “stone” in my oven, and the thing says to preheat at 500F for 45 minutes. Your dough may have been fine but maybe your stone or oven wasn’t ready to “light a fire under its ass”. Good luck!
Did you part-cook the pizza? I’ve made a few pizzas in my home oven and one thing that really helped was part-cooking the dough without topings for a few minutes, adding the toppings and putting the pizza back on the stone in the oven. It helped a lot with color and making sure the dough was cooked fully. Yours looks great though, I bet it was tasty!
I didn’t have any problems with that this time, but I also don’t think I did the dough right. It didn’t rise as much as I was expecting so it turned out more like a thin crust, which was still really good. But if I get the dough right next time maybe I’ll try parbaking it. Thanks for the idea and comment!
Pizza ovens can get up to 1000F, which is where pizza should be baked. If you’re doing this in your oven, you gotta get that thing up as high as possible. I use a nerdchef cast iron “stone” in my oven, and the thing says to preheat at 500F for 45 minutes. Your dough may have been fine but maybe your stone or oven wasn’t ready to “light a fire under its ass”. Good luck!