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2

When you write that the temp was registering 375C with the built in thermometer, I am assuming that is the air temperature near the top of the dome. If you are burning the crust, the surface temperature is likely much higher. You could check that with an infrared thermometer. The answer from @LShoon is accurate. With a pizza oven you really need to keep ...


2

A pizza burning on top while being undercooked on the bottom can be caused by uneven heat in the oven, as well as a pizza being overloaded with toppings. The former can be an issue with the oven itself, or can indicate that you are not drawing enough hot air over the top of the pizza. The latter is self-explanatory. A trick sometimes used by pizzaiolos to ...


0

The no-knead doughs that I've worked with simply are loose by design. The high-hydration means that it's just not going to behave like other yeast breads. Some recipes, like from the book 'Artisan Bread in Five Minutes a Day' call for adding flour on top of the dough after it's risen, so that you can actually work it. You then need to work it some to build ...


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Chop up lunch meats , leftover fully cooked chicken or hamburger, Kroger has a frozen bag of peppers and onions diced and your very simple plain pizza just became something from the heyday of pizza when flavors were in incredible.add it all at the beginning cook at 400 for roughly twenty minutes.


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It's possible to make a good pizza on the stovetop (with a lid), but it won't quite have the same consistency as a New York style pizza. Serious Eats had a write-up on 'skillet pizza' years ago. Basically, the idea is that you cook the crust first in the skillet, flipping it twice (so the flat side is on the bottom again), then top it and put a lid on it to ...


1

Almost all pizza recipes, like these for Neapolitan or New York style* pizza, require a very hot oven. Crucially, the surface you put your pizza on needs to be very hot to achieve a nice crust. Assuming that you won't be able to fit a pizza stone or pizza steel in your microwave oven, the tandoor is probably better suited for this. Make sure to preheat it ...


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