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I know you have to use a oven that can get to at least 800°F, and I am using a home integrated kitchen oven, but I can´t get any closer to a good-looking pizza than this

resulting pizza

It taste delicious but I want something like this

Goodlooking napolitan style pizza (or at least something similar).

The ingredients I use are:

  • 450g All purpose flour
  • 230ml water
  • 4g fresh yeast
  • 5g salt
  • 2g sugar

I also use a round metal pizza plate with holes to prepare the pizza because I don´t have palets to move the pizza (like this one metal pizza plate with holes).

I hope someone can tell me how to improve my technice, I am working on a homemade oven that can´t get to 900°F, to take the oven´s lacks of temperature off the equation, so I guess it won´t be an stopper anytime soon.

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    And how hot can your curent oven go? – Stephie Jul 1 at 19:43
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    How long did you ferment the dough, and at what temperature (room temp or cold-ferment)? – NSGod Jul 1 at 20:01
  • @Stephie I use a metal baking plate, like the one you can see it on the second picture (edited question). For the record I can´t measure how hot my oven can go, but I would say that it can to to 600°F at most. – lennin92 Jul 1 at 20:22
  • @NSGod it was fermented at room temp for 4 to 5 hours. But several tries before has been fermented up to 8 to 10 hours (even a day being fermented) and the result is almost the same. – lennin92 Jul 1 at 20:25
  • ~600F is ~300C - that shouldn’t be a showstopper. Hotter is better, but within reason. (If you can live without the spotting.) Without going into details, I feel looking into the dough preparation/fermentation, handling and thermal mass of your oven could be the most important parameters. And maybe cooking time, as stated below by Max. – Stephie Jul 1 at 20:35
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It does not look baked enough.

Are you using a pizza stone, that might help a little bit.

You could fire up the broiler mode on your oven to crisp up the top of your pizza.

Keep an eye on it so it does not burn.

  • I use a pizza plate to handle the prepared pizza before cooking, should I use another plate, warm it on the oven and then put the pizza on the warmed plate? (while I buy the pizza stone)? – lennin92 Jul 1 at 18:01
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Assuming I have the right kind of flour and I let it leaven the right time depending on the above flour, after I portion the dough for individual pizzas I make them again in a round shape by rolling in two opposite directions and letting them rest with the seed facing downwards.

To spread, the principle to follow is to start from the center and let the air go towards the edge, which needs not to be flattened. This can be obtained only by hand and not with a rolling pin.

Considering the baking, if you don't have a stone I suggest to use a perforated tray. I personally bake the dough alone for some minutes, also in order to detach the dough in some points where it was thinner. At this point, you need to know your own oven and find out when to add the sauce and the cheese by trial and error ;)

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