first try with the Pelgrim OPP560MAT homeoven.

So yesterday I got the before mentioned oven installed. It comes with a special pizza program and an aluminum baking plate. It reaches over 350C degrees and has a standard baking time of 3,5 minutes.

Note that this dough was made with normal bread flour since that is what I had on hand. Fermentation was around 12 hours for the poolish (in fridge) and around 3 hours as a dough at room temp. Pizza was baked in one go with all toppings (Classic Margherita) at once without baking paper (directly on the plate).

All in all I must say that for a home oven I am impressed. I am curious what my normal 48 hour cold fermented 00flour dough will do with this thing. I do think that the cheese gets slightly caramelized at this baking time but nothing to serious. I'm looking forward to the future!