06 March 2017

Pizza at home like in a pizzeria?

Many elements are important to obtain an excellent pizza (let us tell you about our experience): the type of flour and yeast, water temperature, rising and much more.

The way it’s cooked is also very important. Temperature must be high: in our ovens, pizza cooks very well at 250°C. But not all pizzas are the same, not all ovens are the same and not all preferences are the same: some like it thin, others thick, well-cooked and so on. Condiments also play a role. That’s why you have to find your preferred method with a few trials.

A fundamental aspect is the quantity of dough used and the thickness produced. Keep in mind that humidity drops progressively as the pizza remains in the oven. That’s why you have to find the perfect balance between the maximum temperature of your oven and your preference when it comes to thickness and cooking. Should your pizza become too dry to reach the preferred cooking level, place an oven-proof container with some water in the oven to create the right level of humidity. That’s why you’ll need a few trial attempts. We recommend placing it on the grill at the top of the oven already during pre-heating.

The baking tray must be placed on the lower part of the oven (but not on the oven base). We prefer round non-stick aluminium trays with low sides which can be easily found on the market. Sprinkle the tray with some flour or use baking paper. Remember that the enamel dripping pan is used to collect cooking liquids and is therefore not the best for cooking. This is why we supply some of our models with Pyrex trays, which are also available as an accessory.

But let’s go back to our pizza. Place it in the oven at the highest temperature. Our models equipped with boosters can reach 250°C in 10 minutes. Once the oven temperature has been reached, wait a few minutes before putting the pizza into the oven. It’s better not to rush and make sure the oven is hot.

We recommend using the lower heat element only together with the fan for those with a fan oven. It will be difficult to obtain a good result in a conventional oven without the upper heating element. The fan, in fact, distributes the heat which cooks the pizza on top without the need to use the upper heating element that usually tends to burn the mozzarella and crust. Just think about a wood-fired oven: pizzas cook on the stone that has been heated up a few hours earlier and with the heat from the wood placed on the side of the oven. Should the cooking be uneven for some reason, don’t be afraid to rotate the tray: pizza chefs also rotate the pizza at some point. Ovens at home are smaller and the heat is more uniform, so it’s not always necessary.