the overwhelming consensus online for home pizza making in a conventional oven is to preheat a slab of steel at 550f for 30 minutes to an hour and have the pizza done in 5-6 minutes. I went to the trouble of acid soaking and seasoning a slab of steel and have tried to make this work for awhile but have not really been happy with the results. in return for a well browned bottom crust it almost always leads to either underdone or split cheese, unbroken cheese with nice browning is nearly improbable, at best I've managed partially split cheese with some sporadic spots from the broiler.tldr, what have you found to be the best method/surface material for a middle of the road well cooked pizza in your oven, not chasing ny style crust that's seemingly recommended as the only thing worth bothering with. have you found a cheese blend or brand that's more resilient at home oven temps? does the steel method actually work and i'm just doing something wrong? if home pizza is a hobby for you I'd be interested in your take.
>>21855739I bake a sourdough focaccia style in a cast iron in a toaster oven at 385F for 23 minutes, with hand-torn cheese chunks, fresh garden herbs, and a layer of crushed tomato puree.I've made over a hundred of these, they are perfect.The essence of a pizza is the bread. Learn to bake a good flatbread then you are 90% there.
>>21855741>>21855760>>21855765go jack off
>>21855739>preheat a slab of steel at 550f for 30 minutes to an hour and have the pizza done in 5-6 minutesI use a ninja flip air fryer toaster oven which preheats the steel in about 15 minutes and cooks in 5.
>>21855764Could you be a bigger faggot? Holy shit. Hipsters love that shitty Italian style pizza but to most the topping are the important part. The origin of Neapolitan pizza is poverty. They didn't add proper toppings or meat because they couldn't afford it yet faggots want to keep this goofy tradition alive. Enjoy your cheese bread homo but pizza has evolved past that.You know nothing about actual pizza and are clearly from a third world country where bread is a big deal because meat is too expensive for you. Hiding this dumb ass thread.
>>21855829please don't bring this over hostility into my thread. this wasn't a bait op.
Are you using low moisture mozzarella? I assume you're shredding it yourself since you seem to care about what you're doing. Have you tried shredding then keeping the shreds refrigerated or even in the freezer for a bit until they are needed? Have you tried using chunks instead of shreds? Have you tried par baking the crust and sauce then adding cheese later? Splitting is caused by the cheese being too hot for too long.
>>21855764You say this in every pizza thread and still refuse to post a single picture of your supposedly perfect pizza. Curious.
It's borderline impossible with just cheese. Best thing you can do is cover it up with pepperoni.>>21855863>Have you tried shredding then keeping the shreds refrigerated or even in the freezer for a bit until they are needed?This helps too.
>>21855739Pizzalet here but I don’t like the “high temp cook bottom of crust fast” method because exactly like you said it tends to make most pizzas nowadays underdone on top. I do think it’s appropriate for a thin crust with fresh mozzarella and thin sliced toppings (or basil) because fresh mozzarella shouldn’t be cooked long.
