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I have a portable small oven with a max temperature of 250°C.

There are two hot bars, one at the top and the other at the bottom.

First of all, I'm not sure that I can get good pizza in that.

My crust never gets heated much, it looks like the base is not heated when it's on the plate.

So I want to ask if it's possible to get a good pizza at 250°C.

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Could you possibly show us a picture of the oven? Dimensions could be helpful too. I'm thinking a pizza stone could help you a lot, but I can't imagine your oven. 250C is not much below the max temp of many full sized ovens. –  Jolenealaska Nov 8 '13 at 8:32
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@Jolenealaska I think OP is describing what I'd call a toaster oven. Those most of those have more than two elements. –  derobert Nov 8 '13 at 11:15

4 Answers 4

It depends on what you call "good".

On the one end of the scale, you have people who don't go to pizzerias with an electric or gas commercial oven and insist on wooden fired ovens which get the pizza ready in 90 seconds. On the other end, there are people who will be happy with anything flat with a covering of tomato sauce hot enough to sear the roof of the mouth. Without knowing where you fall on the scale, I don't know if pizzas from this oven will reach your threshold of "good".

But I will encourage you to make pizza in it. I have been using nothing but a toaster oven myself for the last 10 years, and it works well for me for all the usual purposes. It is better for pizza than the usual big home ovens, because its higher ratio of radiation vs convection heating is more similar to a fire oven than that of the usual electric home ovens. (Not everything is rosy though - this same quality makes it inferior for cakes and oven roasts).

So, go ahead and make your pizza.

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There are a large variety of pizza types and styles, with different doughs, crusts, and toppings.

While it is difficult to make a VPN napolotana style pizza without a wood fired oven, there are a myriad other types of pizza.

Many of these in fact work quite well in home style ovens, and even toaster or portable ovens.

See the Food Lab's article on Three Doughs To Know, which describes three different types of pizza dough (from the many). The Sicilian style pizza works extremely well in a toaster oven.

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Although you can just as easily change the type of crust (eg, my mom made english muffin pizzas in a toaster oven growing up, and I still do the same with naan or other flatbreads), if you're set on making your own crust, I'd recommend par-baking the crust before adding toppings.

Place the crust in the oven, and give it a chance to bake until it's gotten a chance to crust up a bit. Then pull it, (possibly flip it, depending on how even the baking it in your oven), add your toppings, and return it to the oven to heat the toppings and melt the cheese.

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Joe, I think you are assuming a specific type of crust here, like a new york style or a napolitan style... might want to make that clear. –  SAJ14SAJ Nov 8 '13 at 15:41
    
@SAJ14SAJ : My only assumption is that there's a crust that's not cooking completely with the current methods being used, and that they want that type of crust. Therefore, pre-baking, the same that you'd do if you have an under-powered full size oven. –  Joe Nov 8 '13 at 15:54

I use the type of oven pictured here http://www.sunflame.com/oven_toster_griller_large.php?id=3 to bake pizza. I turn the heat all the way up with both heating coils turned on, I invert the cookie sheet (tray) and put it on the top shelf. After it heats up, I wait for the thermostat light to turn back on, and then I slide my pizza in on top of it from a wooden board. It bakes in less than five minutes, and makes decent pizza.

You don't need to par-cook your crust for this.

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