Pizza! We made four pies tonight. (The kids are getting into it slowly.) Stay tuned and I’ll tell you a bit about baking steels, preheating, and temperature… But first! This one has spinach cream (heavy cream blended with cooked spinach), smoked Sulguni cheese, and chicken skin 
This is tomato-butter sauce, Provolone, fresh mozz, pickled Serrano peppers, shaved onion, and homemade fennel sausage. Classic combo!
Zel topped this one: sliced provolone, sauce, fresh mozz. And salt, don’t forget the salt! So, these were baked at Hi Broil for 4-5 mins each, 6” from the burner, on a baking steel. It was preheated at a 550° bake. For how long?
I was asked recently, so I tested this. I measured the temp during preheating:
• 15 mins = 460°
• 30 mins = 500°
• 45 mins = 550°
• 60 mins = 575°
You CAN bake at 460, but… Higher temps will generally work better 🤠
Here’s another pie. They were all good!
• 15 mins = 460°
• 30 mins = 500°
• 45 mins = 550°
• 60 mins = 575°
You CAN bake at 460, but… Higher temps will generally work better 🤠
Here’s another pie. They were all good!
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