Comments on: Homemade Pizza, Here I Come http://www.muditajournal.com/archives/288.php Mindfulness and Individualism Thu, 02 Feb 2012 16:37:00 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Perfect Radiance http://www.muditajournal.com/archives/288.php#comment-70452 Perfect Radiance Thu, 02 Feb 2012 16:37:00 +0000 http://www.muditajournal.com/archives/000288.php#comment-70452 I forgot to mention that I also have a 3rd tile that I put on the bottom rack, so with the pizza stone I have FOUR hunks of heat-absorbing goodness in there. Despite the much longer pre-heat time, I've found the tiles stabilize the temp of the oven for baking other things as well, so that's nice. I highly recommend a thermometer for all ovens so you know that 300 really is 300 and not 275 or 342, etc. I forgot to mention that I also have a 3rd tile that I put on the
bottom rack, so with the pizza stone I have FOUR hunks of
heat-absorbing goodness in there. Despite the much longer pre-heat
time, I’ve found the tiles stabilize the temp of the oven for baking
other things as well, so that’s nice. I highly recommend a thermometer
for all ovens so you know that 300 really is 300 and not 275 or 342,
etc.

]]> By: Insider’s Guide to Trader Joe’s :: Mudita Journal http://www.muditajournal.com/archives/288.php#comment-271 Insider’s Guide to Trader Joe’s :: Mudita Journal Sat, 15 Apr 2006 16:37:37 +0000 http://www.muditajournal.com/archives/000288.php#comment-271 [...] Italian dry salami. Located over by the beef jerky. Made with wine and no nitrates. Worked well on my homemade pizza last weekend. [...] [...] Italian dry salami. Located over by the beef jerky. Made with wine and no nitrates. Worked well on my homemade pizza last weekend. [...]

]]> By: Miss Tenacity http://www.muditajournal.com/archives/288.php#comment-267 Miss Tenacity Thu, 13 Apr 2006 13:54:57 +0000 http://www.muditajournal.com/archives/000288.php#comment-267 My oven says that it goes to 500, so yes it seems that the extra radiance that bounces around with all of those tiles allows me to squeeze an extra 25 degrees out of it. Note that this also requires a CLEAN oven, as at that temp things get pretty smoky if there are drips at the bottom! :-) I forgot to mention that I also have a 3rd tile that I put on the bottom rack, so with the pizza stone I have FOUR hunks of heat-absorbing goodness in there. Despite the much longer pre-heat time, I've found the tiles stabilize the temp of the oven for baking other things as well, so that's nice. I highly recommend a thermometer for all ovens so you know that 300 really is 300 and not 275 or 342, etc.... My oven says that it goes to 500, so yes it seems that the extra radiance that bounces around with all of those tiles allows me to squeeze an extra 25 degrees out of it.

Note that this also requires a CLEAN oven, as at that temp things get pretty smoky if there are drips at the bottom! :-)

I forgot to mention that I also have a 3rd tile that I put on the bottom rack, so with the pizza stone I have FOUR hunks of heat-absorbing goodness in there. Despite the much longer pre-heat time, I’ve found the tiles stabilize the temp of the oven for baking other things as well, so that’s nice. I highly recommend a thermometer for all ovens so you know that 300 really is 300 and not 275 or 342, etc….

]]> By: Joshua Zader http://www.muditajournal.com/archives/288.php#comment-264 Joshua Zader Thu, 13 Apr 2006 05:00:33 +0000 http://www.muditajournal.com/archives/000288.php#comment-264 Thanks for the tip, Andrea. My oven already heats to 500 degrees, and the pizzas always seem to be done at exactly 7 minutes. Are you saying that the 12" tiles allow you to squeeze a few more degrees out of your oven, somehow? How high does your oven go without the tiles? Thanks for the tip, Andrea. My oven already heats to 500 degrees, and the pizzas always seem to be done at exactly 7 minutes.

Are you saying that the 12″ tiles allow you to squeeze a few more degrees out of your oven, somehow? How high does your oven go without the tiles?

]]> By: Miss Tenacity http://www.muditajournal.com/archives/288.php#comment-257 Miss Tenacity Wed, 12 Apr 2006 01:56:25 +0000 http://www.muditajournal.com/archives/000288.php#comment-257 Josh, Good luck with your pizza! Making pizza at home is a fantastic adventure which usually only takes a few tries and tweaks before you are swearing off all restaurant pizza for good. One additional thing I've done to my oven for better pizzas - get 2 of those clay 12"x12" tiles from your home warehouse store (they usually cost about a buck each) and wedge them on the sides of your oven. Mine fit between the grooves of the racks, but the result is that the rack heights are quasi-permanent at this time. Not a big deal, and it allows me (with a 45-60 minute pre-heat) to reach oven temps of about 525 degrees, the best I can do with my consumer oven. However, this cooks a thin crust pizza in about 6-7 minutes. Perfect! :-) Andrea Josh,
Good luck with your pizza! Making pizza at home is a fantastic adventure which usually only takes a few tries and tweaks before you are swearing off all restaurant pizza for good.

One additional thing I’ve done to my oven for better pizzas – get 2 of those clay 12″x12″ tiles from your home warehouse store (they usually cost about a buck each) and wedge them on the sides of your oven. Mine fit between the grooves of the racks, but the result is that the rack heights are quasi-permanent at this time.

Not a big deal, and it allows me (with a 45-60 minute pre-heat) to reach oven temps of about 525 degrees, the best I can do with my consumer oven. However, this cooks a thin crust pizza in about 6-7 minutes. Perfect!

:-)

Andrea

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