/ck/ - Food & Cooking

>>12430610
>475
If your oven will go to 500 or higher do it. If there's ever a time to redline your baking environment in the preheating stage, pizza is that time. Also make sure your rack is positioned as close to the top as possible (and maybe even stack the your pizza stone on top of some oven-safe pans during pre-heating to get it as close to the heating element as possible). When you put your pizza in, it's also a good idea to switch the oven over to the "Broil High" setting if you have one.

Make sure your sauce/cheese/toppings are all at room temp when you apply them so you aren't introducing lower sources of temperature to the bake that take longer to bake as well.

>>12430646
Prebaking is how a lot of thicker & Chicago/Detroit-style pies are made.

If you want more advice/discussion of various recipes and ingredient recommendations visit the pizza-making forums:
https://www.pizzamaking.com/forum/index.php
I can vouch for ordering their rec canned tomatoes (6-IN-1 is also a popular choice).
There's also this nice test series evaluating the various components of pizza by BA that's very informative:
https://www.youtube.com/watch?v=STpv0aTReIw&list=PLKtIunYVkv_RSLdWzWGYx8kmJQBVhNP0w&index=2&t=0s

>>12430661
Garlic powder (unless you are slicing/grating it fresh as over top after baking), dried oregano, salt, pepper, crushed red chili flakes (some people like to grate a hard cheese like pecorino roman or parm into the sauce or blend in anchovies AKA "Italian MSG"). A really good tin whole peeled tomatoes won't actually need much seasoning. Some diced/crushed canned tomatoes are treated with a firming agent (usually calcium chloride) to preserve their texture during the canning process which makes them hard to break down into a sauce so avoid them.

>>10262633