As I only have a normal oven that gets to somewhere between 200 and 250°C I can obviously not make proper round Italian pizzas. The kitchen is small too and the shaping annoying, so I tried myself on pizza in teglia. Home made dough, topped with lots of mozzarella, mushrooms and salsiccia.
Everything went okay first… Left the dough in the fridge for 24 hours, allowed it to warm up, even the stretching into the baking pan went well without ripping. Maybe a tad sticky, but seemed okay.
But after baking it stuck to the formerly greased pan as if welded together, and the dough was at the same time pale and already crunchy, and also didn't really rise.
Everything ripped apart and it was a mess, although a still tasty one. But somewhere in there is a skill issue that I'll have to find so I can at least have some good sheet pan pizza that's crispy at the bottom and fluffy on the top, and not like a giant topped cracker
by Subject_Slice_7797
3 Comments
Try a pizza stone, it does wonders with a standard oven.
I like your title and review! We have all been there with a food fiasco! Mine involved mushrooms, so much so that I have never eaten a mushroom since (also paprika). Keep cooking fellow Euro foodie!
Came for the Moretti stayed for the Moretti