I do 550 for 7 minutes, no pre-baking. Depends on thickness somewhat – we do fairly thick crust and a lot of cheese.
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I’ve always done less heat for a longer time but it’s probably better if cooked hotter and less time, so I will try that.
Thanks!
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My recipe is a thicker crust. 500F for 4 minutes prebake, then 10 minutes with toppings (depending on how brown I want the cheese)
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FWIW, traditional wood/brick oven pizza is a VERY hot environment, hotter than home ovens can even get, and often finished in <5 minutes.
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As hot as you can get for as short as possible haha. This oven tops out at 450. Something like 7-10 min depending on the crust thickness and amount of toppings and wetness of the cheese. We don’t blind bake at all.
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That looks fantastic!
It definitely was! 
Our pizza stone doesn’t fit in our 1/2 sized oven so we follow the directions on the pizza dough and do 12 mins at 425.
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I’m very interested in the pizza convo. So I’ve never made pizza before but RLGs work is sending home food boxes for employees every week, and they’ve done pizza a few times. They send the dough, a few toppings, sauce and cheese and salad ingredients. I follow the directions they send but it’s almost always doughy on the fat parts. Should I be baking it before I put toppings on? Is my 400F heat too low? Please halp!
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How thick are you rolling it out? How thick are the toppings? Too doughy is usually- too thick, unevenly pulled or rolled, too low of temp, not enough gluten, or too thick of toppings. Just to name a few lol!
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Hmm. Toppings are mostly just cheese and pepperoni or maybe a handful of peppers. The directions say to take the dough out of the fridge 1/2 hour before, but that wasn’t working so last time I took it out a few hours before and that dough was much more pliable. I’m a terrible guesstimator but I’m thinking thickness is around 3/4 of an inch, and we try to make it pretty even. We put one on the cold pizza stone and the other on an upside down cookie sheet (because that’s all I have).
It should probably be much thinner before you bake it and it’ll puff up some. I’d turn the oven up if you can too!
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Yeah I would try rolling thinner (do two small
Pizzas instead if you need to) and try a higher heat. Can’t hurt!
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My pic above was baked at 475, I have always done 400 until tonight when I asked my question. It was immensely superior tonight. I do not have a pizza stone, I just used a small cookie sheet.
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You need to heat the pizza stone and slide the pizza on it to cook. Here is what we do:
- Oven at 500, put pizza stone in and let heat to temp.
- Pizza dough- I make my own, but if it’s cold or cool throw it in the microwave for 30-45 seconds to make it pliable
- Hand roll it on parchment paper. This is just pushing it out to about 1/2 inch max thickness ( our preference). Flour your hands a bit so they don’t stick.
- Stab it (perforate) the dough with a fork all over so that it doesn’t bubble.
After sauce, toppings, cheese added, and oven is at temperature, lift the pizza with the parchment paper onto the pizza stone. Bake, and removed stone and all from the oven. Gently lift the edge of the pizza from the paper (with a knife or pizza cutter) to ensure it is not sticking. Slide onto cutting board and cut it up.
Don’t burn your mouth when you eat it!
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I always burn my mouth! Well, almost always. Even when I think I have waited long enough, I haven’t.
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I literally have to set a timer.
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You know how there’s that website that’s like: if you liked this book, try these books next? Is there something like that for recipes? I’m in a rut.
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Yep. The 5 minute timer starts when the pizza comes out of the oven. After the timer goes off I can slice and eat it. Letting the cheese congeal a little bit helps make the cutting process less messy, in addition to saving my mouth from burns.
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