Pizza Ovens

JAS_OH1 said:
We crossed posted, yours just landed before mine did. But we are pretty much talking about making pizzas from scratch here. If you have had success making pizzas from scratch in your toaster oven, please share your recipe, would love to know how you are doing that.
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They do work. But if you're a stickler for a specific crust, then it won't be for you. I preheated mine as hot as it would go, 450°F, and put the metal tray in there to get hot and treat it as a "pizza stone." I had the pizza already made on a piece of foil (shiny side up to help with more heat), and the end result was it was a good pizza, and it worked, but it does not produce the result that you would get with a regular oven and a real pizza stone.
 
Well the experiment did not go as intended, good thing I put the stone in first, the residue oil causes the oven to send out a lot of smoke. My neighborhood is very dense, not condo style but they build very dense, so they are very active against fire. So the smoke alarm went off even I only set it for 350 F.
So I quickly switched to plan B, just bake the darn thing period.
 
Here is a before picture, my version of pizza anyway, and the stone will be donated. Next time I want pizza, I will buy from my local guy.

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SoCalZone10 said:
Well the experiment did not go as intended, good thing I put the stone in first, the residue oil causes the oven to send out a lot of smoke. My neighborhood is very dense, not condo style but they build very dense, so they are very active against fire. So the smoke alarm went off even I only set it for 350 F.
So I quickly switched to plan B, just bake the darn thing period.
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So, the smoke was from the oil on the stone going past its smoke point? (no pun intended). If so, any oil on the stone will eventually burn off, but it will set off your smoke alarms. Other than actually washing the stone or replacing it, I don't see how to get the oil off of it. A good quality air purifier next to the stove could also help keep that under control. I have had to bring mine in the kitchen before, and it worked really well. IF you do decide to wash it, I would recommend making sure it is 100% dry before using it again. And never put a hot stone in water, or water on it.
 
Puggles said:
So, the smoke was from the oil on the stone going past its smoke point? (no pun intended). If so, any oil on the stone will eventually burn off, but it will set off your smoke alarms. Other than actually washing the stone or replacing it, I don't see how to get the oil off of it. A good quality air purifier next to the stove could also help keep that under control. I have had to bring mine in the kitchen before, and it worked really well. IF you do decide to wash it, I would recommend making sure it is 100% dry before using it again. And never put a hot stone in water, or water on it.
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You are right, it’s very hard to get the oil out, so I will use it for something else in the garden.
 
Here is the after picture, it’s darn good according to both my husband and my daughter. I used a bit of my hatch chili so it’s hot, but tasty. My house smells amazing, maybe I should do this more often. I baked it at 375 F.

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SoCalZone10 said:
You are right, it’s very hard to get the oil out, so I will use it for something else in the garden.
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Honestly, pizza stones are not expensive at all. You could just get a new one and make sure it's only used for baking and try not to get any oils or fats on it. This is the one I have, and I've used it for a couple of years now. It was only $25 USD or 517,491 in monopoly money.
 
Puggles said:
Honestly, pizza stones are not expensive at all. You could just get a new one and make sure it's only used for baking and try not to get any oils or fats on it. This is the one I have, and I've used it for a couple of years now. It was only $25 USD or 517,491 in monopoly money.
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It’s not the price, I try not buy too many things, I haven’t use it for almost for more than 10 years.
 
Puggles said:
Honestly, pizza stones are not expensive at all. You could just get a new one and make sure it's only used for baking and try not to get any oils or fats on it. This is the one I have, and I've used it for a couple of years now. It was only $25 USD or 517,491 in monopoly money.
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Or, put some aluminum foil on it before you put it in the oven. I had one that was oily. It was caked up & burnt on with oil. When that happens, it looks dirty & gross & you can't get it clean. I ended up throwing it away & getting a new one. :whistling:
 
Here is what I think, for what its worth

There are many ways to cook a pizza. A screaming hot oven is the best. And for that you need a wood fired outdoor oven or purpose made pizza oven such as the Ooni. In those circumstances a pizza cooks in a matter of minutes.

Otherwise you compromise.

I used to cook pizza a lot and used a normal oven at highest temperature. In my case around 230C. I've used a pizza stone. But in the end I found reasonable results from using a simple metal pizza pan plus a blow torch for a bit of charring.

Example here: Recipe - Roasted Pepper, Aubergine & Spinach Pizza with Taleggio
 
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GadgetGuy said:
Or, put some aluminum foil on it before you put it in the oven. I had one that was oily. It was caked up & burnt on with oil. When that happens, it looks dirty & gross & you can't get it clean. I ended up throwing it away & getting a new one. :whistling:
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I was debating whether to pin tin foil on or not, but somehow I didn’t.
 
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