How to use a stovetop oven to cook pizza
With the world’s hottest pizza making technology now on the market, how do you prepare it?
A few simple tips can make it a little easier.
Find a pot of hot water on the stovetop.
If you’ve never used a stove top, this might seem like a daunting task, but a small pot of water with a couple of cloves of garlic can do the trick.
This will give your pizza dough a nice firm consistency.
Find the right cooking temperature.
Cooking a pizza at a higher temperature will allow the cheese to melt and make the crust a little crispier, while the higher the temperature the better the pizza will turn out.
Choose the right toppings.
A good pizza crust will have a good mix of cheese, toppings and meat.
Try different toppings depending on what you’re after.
Choose a dish to cook in.
If there’s an oven you’ve heard of, it’s probably the microwave oven.
It’s an ideal cooking option for a pizza.
Measure out ingredients.
You can use this handy handy tool to measure the ingredients you need for your pizza.
This is especially handy if you’re making pizza at home, where you don’t have a range of different sizes of food.
Bake at a high temperature.
A high-heat oven makes for a better pizza crust, but you’ll need to bake at a lower temperature if you want a crispy crust.
Make sure your pizza crust has all the ingredients it needs.
If your crust has too many toppings, you’ll have a mess.
Use this handy scale to make sure you’re getting all of the ingredients.
Take out the oven and check out the result.
The results are important as you’re going to have to repeat the process for the rest of the pizza.
Use the oven as a measuring tool.
This oven is a great place to measure out the ingredients to make your final baking recipe.
Get the right temperature for the toppings to be good.
A temperature of 250F is ideal for pizza crusts.
For the topplings, the temperature can go up to 375F or even higher.
You’ll want to aim for a crust that’s a little soft and chewy, but not too crispy.
The pizza will be lighter and more flavorful with a higher, higher-heated temperature.