/ck/ - Food & Cooking

>>15419446
Ran out of characters in >>15419492

As you mentioned - using the peel and tossing that pizza in there is ideal. You don't want your stone or steel to cool AT ALL. The more it cools, the less energy it has that it can transfer to your pizza dough, meaning the slower it cooks your dough, the less crispy and fluffy/airy it becomes as a result. This is why many pizza restaurants use brick oven, wood or coal fired furnaces. The fire gets up to maybe 900 degress in some of those. The domed shape of the oven circulates the air to help bake the top of the pizza (combined with the radiation from the fire source as well as the top walls reflecting heat downward) while the floor of the oven is hot as shit. A neapolitan pizza in such an oven can cook in 2 minutes with a light, airy, fluffy dough and perfectly melted mozzarella on top. You can't achieve that in your home oven of course, but you can accomplish the next best thing. There's no reason why at ~250-260c you couldn't replicate a good NYC style pizza crust. The telltale sign of a well cooked crust is called "leoparding" or leopard spotting. It's when the dough looks like pic_related.jpg on the bottom (and top if it's neapolitan).