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 pizzeria down the lane uses a commercial oven that reaches temperatures of 800 degrees or higher. This provides them an plus of cooking at high temperatures for a brief period of time… giving a crisp crust.
Most of the times 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 main secret. Set your oven as high as it will go! Our home oven says 550 degrees and runs a little hot, so we most probably are reaching 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.
Now comes the second secret. Get yourself a baking rock. These are comparatively inexpensive items that you place into your oven, pre-heat to as hot as your oven will reach, and then place your pizza (or bread) directly onto the surface to bake. These ensures even heat dispersion and their porous property allows the moisture of the dough to escape, resulting in a absolutely crisp crust.
One final tip. Since we are baking 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.
Bary Drake Whyde is an expert author and also writes for BakingStone.org and similar websites.
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