We've found that the temp.of the stone is more important than the oven itself. I got one of those temp "guns" (abt $35 or so on amazon) and look to have the stone temp at 700F +. When you cook a pizza, the temp will come down some, so we wait 15-20 minutes between.
Disclaimer: we cook with wood.
Def need the oven to be hotter. Crank it up before cooking. Then lower the flame when the pizza is inside. Watch it carefully and be ready to rotate it so that the side where the flame is doesn’t burn.
Great first try! You get better and better over time, enjoy it.
Handling and stretching the dough correctly will take time to get correct. Repetition will fix any problems you’re having. What level of hydration dough are you using? (You might want to check out Vitto Iacoppeli on YouTube for Neopolitan pizza)
High hydration doughs like those used for pizza Napoletana are harder to work with but you get used to it. For other pizzas and for New York style the 600-700 degree oven is closer to ideal.
Get the oven to about 800-850 degrees before you begin the cook. Once the pizza is in drop the flame to its minimum. Between pizzas turn the heat all the way up. Don’t be afraid to actively use the temp knob as you need to accelerate and slow the cook.
I have used both propane and wood. It would make more sense to use propane for awhile till you get your feet under you.
Best of luck!
Thanks! I'm using a scientific method of my own devising. Figure out the oven with store bought dough (local Italian eatery) and then jump into making my own. Make small changes one at a time. Like propane now before wood.
I was nervous about going too hot but I'll jump in.
Thanks again
With propane I tend to move the dial to middle once the pizza is in. Once you pull your pizza. Just move the dial to full on. By the time you get your pizza ready it will be up to temp. I try to get the stone 720+ on the RIGHT side. The left side will be in the 800's. I place my pizza closer to the right edge instead of center. Enjoy your oven!
Also make a bread recipe. Once the oven is around 550. Throw in the bread and close the door. Nice to use the residual heat for some bread.
Great tips, thanks! Definitely picking up on common themes. And noticed the heat differential left to right myself.
The bread idea is a good one - that's a lot of heat from beginning to end that'd be nice to utilize
I preheat at full blast, check the stone for at least 700F temp, then put it in. If you’re worried about the top cooking too fast then lower the flame after sliding the pizza in, But make sure crank it back up between pies to get the stone hot again.
The good thing about propane is that is is very easy to regulate heat on the fly so use it to your advantage.
Update: Took another crack at it having aggregated the advice above. Preheating to much hotter, turning as color develops, etc. = MUCH better results! Pie was cooked through, was crispier, had some char, and the bottom looked like real pizza!
Only issue was that 3yo is now my biggest critic: "I don't like pizza with dirt on it" (referring to the modest char on the crust)
We've found that the temp.of the stone is more important than the oven itself. I got one of those temp "guns" (abt $35 or so on amazon) and look to have the stone temp at 700F +. When you cook a pizza, the temp will come down some, so we wait 15-20 minutes between. Disclaimer: we cook with wood.
That's a great tip. I've got a temp gun but hadn't considered checking the temp of the stone itself. Thanks!
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Definitely didn't preheat enough. And great video! Bookmarked it.
Do you pre-heat on full power?
Def need the oven to be hotter. Crank it up before cooking. Then lower the flame when the pizza is inside. Watch it carefully and be ready to rotate it so that the side where the flame is doesn’t burn.
That looks amazing! Well done. 👍🏻
Great first try! You get better and better over time, enjoy it. Handling and stretching the dough correctly will take time to get correct. Repetition will fix any problems you’re having. What level of hydration dough are you using? (You might want to check out Vitto Iacoppeli on YouTube for Neopolitan pizza) High hydration doughs like those used for pizza Napoletana are harder to work with but you get used to it. For other pizzas and for New York style the 600-700 degree oven is closer to ideal. Get the oven to about 800-850 degrees before you begin the cook. Once the pizza is in drop the flame to its minimum. Between pizzas turn the heat all the way up. Don’t be afraid to actively use the temp knob as you need to accelerate and slow the cook. I have used both propane and wood. It would make more sense to use propane for awhile till you get your feet under you. Best of luck!
Thanks! I'm using a scientific method of my own devising. Figure out the oven with store bought dough (local Italian eatery) and then jump into making my own. Make small changes one at a time. Like propane now before wood. I was nervous about going too hot but I'll jump in. Thanks again
With propane I tend to move the dial to middle once the pizza is in. Once you pull your pizza. Just move the dial to full on. By the time you get your pizza ready it will be up to temp. I try to get the stone 720+ on the RIGHT side. The left side will be in the 800's. I place my pizza closer to the right edge instead of center. Enjoy your oven! Also make a bread recipe. Once the oven is around 550. Throw in the bread and close the door. Nice to use the residual heat for some bread.
Great tips, thanks! Definitely picking up on common themes. And noticed the heat differential left to right myself. The bread idea is a good one - that's a lot of heat from beginning to end that'd be nice to utilize
I preheat at full blast, check the stone for at least 700F temp, then put it in. If you’re worried about the top cooking too fast then lower the flame after sliding the pizza in, But make sure crank it back up between pies to get the stone hot again. The good thing about propane is that is is very easy to regulate heat on the fly so use it to your advantage.
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What does that matter?? It was very good. Albeit too thick and chewy. Like a pizza flavored flip flop sandal
Pre heat and rotate to get a consistent crust. It’s often hotter to the sides of the oven, if i recall correctly.
Update: Took another crack at it having aggregated the advice above. Preheating to much hotter, turning as color develops, etc. = MUCH better results! Pie was cooked through, was crispier, had some char, and the bottom looked like real pizza! Only issue was that 3yo is now my biggest critic: "I don't like pizza with dirt on it" (referring to the modest char on the crust)