Yeah, homemade pizza is one of the few things I actually use my oven for. I just set that shit on broil when I’m preparing it and throw it in. I was mostly being facetious about not preheating. I mean, the insinuation that people set it to preheat and then go sit back on the couch is a foreign concept to me.
For pizza, we preheat our oven at 25°F higher than the cook temperature, with the pizza stone already in there, then turn it down when we slide the pizza in. Perfectly done crust every time. Before we started doing that, we were experimenting with waiting some number of minutes after the oven said it was done preheating before putting the pizza in (as the preheat sensor doesn’t know that the pizza stone takes longer to get to temperature than the air), but the high-temp preheat seems to give better and more consistent results. Our oven also beeps when it’s done preheating, so no need for additional timers either!
You cannot make good pizza without a ferociously preheated oven. Few home ovens get properly hot, and the closer you can get the better.
Yeah, homemade pizza is one of the few things I actually use my oven for. I just set that shit on broil when I’m preparing it and throw it in. I was mostly being facetious about not preheating. I mean, the insinuation that people set it to preheat and then go sit back on the couch is a foreign concept to me.
For pizza, we preheat our oven at 25°F higher than the cook temperature, with the pizza stone already in there, then turn it down when we slide the pizza in. Perfectly done crust every time. Before we started doing that, we were experimenting with waiting some number of minutes after the oven said it was done preheating before putting the pizza in (as the preheat sensor doesn’t know that the pizza stone takes longer to get to temperature than the air), but the high-temp preheat seems to give better and more consistent results. Our oven also beeps when it’s done preheating, so no need for additional timers either!