Message Font: Serif | Sans-Serif
No. of Recommendations: 0
In my experience, making a great pizza in a conventional oven is pretty challenging. The ovens pizza restaurants use commonly heat up to a 50% hotter temperature than conventional ovens. To help address that, I once took an old Fiesta propane BBQ grill, removed the sheet metal "flame tamer" and replaced it with a correct size lava rock grate and covered the grate with a layer of Grill Greats ceramic tiles: The grill then was capable of heating up to around 750 degrees F - The heat broke a 550 degree thermometer that came with the grill. I obtained the 750+ degree temperature reading with an inexpensive high temp candy thermometer. I let the grill cool down, added a decent 1/2" thick pizza stone and brought the heat back up. A pizza cooks in about 3 minutes at the right temperature, about the same temp and time as a commercial pizza oven. Note: It's important to let the ceramic pizza stone heat up with the oven/grill to avoid its breaking.

it is commonly suggested to use as high a temperature as possible when making pizza, sometimes the traditional wood-fired brick ovens of pizzerias, reaching 600 F or more, are mentioned. But how, exactly, does temperature affect the pizza, and why are higher temps better? E.g., why is 3 minutes at 600F different than, say, 15 minutes at 500F...
Print the post  


When Life Gives You Lemons
We all have had hardships and made poor decisions. The important thing is how we respond and grow. Read the story of a Fool who started from nothing, and looks to gain everything.
Contact Us
Contact Customer Service and other Fool departments here.
Work for Fools?
Winner of the Washingtonian great places to work, and Glassdoor #1 Company to Work For 2015! Have access to all of TMF's online and email products for FREE, and be paid for your contributions to TMF! Click the link and start your Fool career.