The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza

foolishpoolish's picture
foolishpoolish

Pizza

[DELETED BY AUTHOR]

Comments

Frosty's picture
Frosty

Wow!  Fantastic looking pizza's.  How exactly did you leverage the broiler?  Heat the oven to 550, turn on broiler and slide in pizza?  Just use the broiler the last min?

I need to try this technique.

Thanks

Frosty

foolishpoolish's picture
foolishpoolish

Yes that's pretty much it ..I've experimented with various methods and I've found the way that works best for my oven.   

 You need to find the right shelf for your pizza stone and broiler setting (if you have an adjustable broiler) so that you don't get carbon frisbees.

In other words, 'your mileage may vary'.

FP 

 

Frosty's picture
Frosty

Thanks for the comments.  I've been making pizza for some time now and use Reinhardt's Pain de Ancient for it.  It's a bit tough for pizza dough, but I love the flavor. 

 I usually use a 500F oven, but don't get the burnt bits on the top of the crust, which I like.  My broiler is not adjustable, but I may try it for the last min or so.

Thanks for the great idea.  Seems kinda ovbious now, but it never occured to me.

Frosty

proth5's picture
proth5

I usually do a pizza for baking day dinner, but I am currently obsessed with the tandoor.

Looking at the pictures, makes me miss the pizza - but I can't do both.

Looks great!

Floydm's picture
Floydm

Those looks great.

foolishpoolish's picture
foolishpoolish

Thanks Pat, Floyd.

Pat, the naans look good - the tandoor looks scary! 

Cheers

FP 

SteveB's picture
SteveB

Nice looking pizzas, FP!  I especially like the char on the crust.  We have two things in common; I, too, use my broiler to heat my baking stone to temperatures that would otherwise be inaccessible to my home oven and I also hate the taste of burnt basil so I apply fresh basil to the pizza after baking:

http://www.breadcetera.com/?p=65

SteveB