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I'd also say you can mitigate some of the temperature differential by making sure you have a pre-heated surface in the oven. An upturned (perforated or not) bak
by wastedhours 9y ago
I'd also say you can mitigate some of the temperature differential by making sure you have a pre-heated surface in the oven. An upturned (perforated or not) baking sheet in an as-hot-as-it-can-go oven for an hour or so makes a decently hot base for the crust.
- Alupis 9y ago> An upturned (perforated or not) baking sheet in an as-hot-as-it-can-go Or a pizza stone if you have one (they're fairly inexpensive usually). But a pizza stone is a single-tasker kitchen gadget (thanks Alton), where-as the baking sheet is a multi-tasker with more utility. Both will do wonders for getting a more crispy crust!
- stinky613 9y agoPizza stones aren't just for cooking pizzas on. They help you maintain your oven temperature[1]. Also, IIRC, Alton Brown does use a pizza stone, but he recommends buying unglazed ceramic floor tiles as an alternative. [1]https://www.cookingforgeeks.com/blog/posts/the-two-things-you-should-do-to-your-oven-right-now/ https://www.cookingforgeeks.com/blog/posts/the-two-things-yo...
- pat2man 9y agoYou can also make a great pizza in a cast iron skillet. It will hold a lot more heat than a baking sheet and gets your dough pretty crispy.