You can get professional results inside a home oven that only hits 500 degrees.
In it, he wrote that at home he used the broil setting on his oven to blast direct heat onto his pizza. It was an a-ha moment for me: I could get that rise and little charred spots that I wanted if I did the same.
When making the kind of Neapolitan-style pies I love, it requires the intense heat of a pizza oven or a broiler because it generates steam that expands little air pockets in the dough, thus creating a beautifully aerated and light crust. I tried Robertson’s method, placing a pizza stone on the top rack of my oven and then blasting it with direct heat. I’d load a pie onto the stone and while I’d get a great rise in the crust, the top was cooking faster than the bottom. That would lead to soggy pies or crust that was cooked on top with raw dough inside.The problem was that the pizza stone was not transferring heat efficiently enough to cook the bottom in the time the broiler would finish the top.
The result has been getting high-quality pizza out of my home that have amazing flavor and texture. So, for those trying to cook pizza in their home oven, ditch the stone and get a steel.The editors of Robb Report scour the globe for the best of the best and only endorse products we love—and think you’ll love, too. If you purchase a product or service through a link in this story, we may receive a small commission.
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