Your next pizza night starts with the oven you already have. Learn how it bakes and change one thing at a time. That way, you’ll discover what works for you more quickly.
Preheat your baking surface too
A baking tray, pizza stone or pizza steel can transfer heat to the underside of your pizza. Only use a product that is suitable for your oven and follow the instructions for temperature, positioning and preheating. Every oven and baking surface responds differently.
Less moisture makes a difference
Drain mozzarella and other moist toppings. Use a thin layer of sauce and space the toppings apart. You want the base to bake without disappearing under a thick, wet layer.
Keep an eye on your base
A coloured rim doesn’t tell the whole story. Check that the underside and centre are cooked through too. Is the top well ahead while the base lags behind? Make a note and adjust your oven position, topping quantity or baking surface for the next pizza.
Write down your best combination
Note which oven setting, shelf position and baking time worked well with your dough. Write down how thin you made the base too. Next time, you’ll have a useful starting point instead of guessing again.
The best setting? The one for your oven, with your pizza.