The Homemade Pizza Thread

[Agentgonzo]

Pro tip. If you're using your domestic oven, use more hydration in your dough. Pizza oven dough is usually 60% hydration, you can go to 70% for a domestic oven and you'll get lovely crispy pizzas.

Also, turn it up to 250°

 

[RichardM]

Also, turn it up to 250°

We have a double oven. The small top one has a grill as well. I set the oven at 250, when it is up to temperature I turn the grill on high for a few minutes before putting the pizza in. When the pizza is in I turn it back to 250, cook for two minutes, rotate pizza 180 degrees, cook for two more minutes, turn the grill back on high for one minute, rotate pizza 180 degrees, one more minute and it is done.

My other tip is to use fine semolina rather than flour to dust the work top when forming the base. The semolina that sticks to the pizza helps to make it crispy.

 

[MashBag]

Pro tip. If you're using your domestic oven, use more hydration in your dough. Pizza oven dough is usually 60% hydration, you can go to 70% for a domestic oven and you'll get lovely crispy pizzas.

As a pro tip that's a bit vague.
Off the top, I can think of at least half a dozen variations in cooking pizza in a domestic oven?

And can I ask the thinking behind it?

 

[Larse]

As a pro tip that's a bit vague.
Off the top, I can think of at least half a dozen variations in cooking pizza in a domestic oven?

And can I ask the thinking behind it?

The slower cooking time in a domestic oven will dry out the pizza dough too much.