I've been making pizza myself for a long time with decent results cooking with the typical instructions. Then I heard Peter Reinhart on NPR talking about his book. He said to cook any pizza - homemade, frozen store bought, leftovers - at a really high temp. In fact, he said to go as high as your oven would go.
So, after this, I started inching up the temp - first to 425, then 450, etc. I was worried about going much higher. OK, I'll be honest, my wife was holding me back - figuring there's no way it would get done evenly. We were both worried that I might burn the outside of the crust or cheese.
For no particular reason I cranked my oven up to 550 this time, and let it get good and hot. Wow, what a difference! I used the same recipe and I ended up with the best pizza I've ever had.
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