Pizza Ovens

[SoCalZone10]

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 gadget 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

I agree with you, if I can use the metal pan, why should I go out and get another one.

 

[GadgetGuy]

Because of the intense heat that develops in the oven, the best thing that you can do is fold the foil over the edges of the stone.

 

[GadgetGuy]

Or fold the foil up around the edge & hope for the best.

 

[JAS_OH1]

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.

Yeah my DH oiled one of my pizza stones once and it took ages to get the residue off. I asked he never do that again.

 

[Barriehie]

I used, after modifying, TastyReuben's link here for a thin crust pizza in my normal GE oven. Being unfamiliar with the recipe I used 185 g of flour and used 100 g of water and 24 g of my sourdough starter for the dough. I docked it and then baked for 5 minutes then loaded it and baked for about 18. The pepperoni was starting to char a tad much. I added some more cheese when I took it out.

I posted the recipe here.

Z-Cook You're next please!

 

[badjak]

I've made plenty pizza's in ordinairy ovens and generally they have been much better than I could buy (this was in the Netherlands, so plenty choice).
Some types were more like a "bread" pizza, some general.
And different types of pizza require different heat.

This may be interesting. As far as I know it is a free class https://www.craftsy.com/class/perfect-pizza-at-home/

 

[Barriehie]

I've made plenty pizza's in ordinairy ovens and generally they have been much better than I could buy (this was in the Netherlands, so plenty choice).
Some types were more like a "bread" pizza, some general.
And different types of pizza require different heat.

This may be interesting. As far as I know it is a free class https://www.craftsy.com/class/perfect-pizza-at-home/

Reinhardt has many books on doughs!

 

[SatNavSaysStraightOn]

found it - my (old) pizza oven. There was a wind pump behind there that really got it going very hot.

 

[Z-Cook]

Z-Cook You're next please!

Way late - no notification, sorry - didn't see this thread was still going - Ive been posting on the baking thread
Too many many threads - getting a tad tricky to find things. Dunno, prob saw

What are you baking today (2025)?

Then Take 2, 2nd dough ball
What are you baking today (2025)?

I noted, re:ovens -

Note to self. Pizza books often attempt to replicate 900F/600C pizzeria oven results using domestic ovens, which is not doable. Ken Forkish waxes lyrical about not thinking of pizzeria pizza as bread. But in a home oven that's just what you have to do. Pizza as bread meets flatbread.

 

[Barriehie]

Way late - no notification, sorry - didn't see this thread was still going - Ive been posting on the baking thread
Too many many threads - getting a tad tricky to find things. Dunno, prob saw

What are you baking today (2025)?

Then Take 2, 2nd dough ball
What are you baking today (2025)?

I noted, re:ovens -

Note to self. Pizza books often attempt to replicate 900F/600C pizzeria oven results using domestic ovens, which is not doable. Ken Forkish waxes lyrical about not thinking of pizzeria pizza as bread. But in a home oven that's just what you have to do. Pizza as bread meets flatbread.

#2 looks pretty good!