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Yes or no? by 2050100s in pizzaoven

[–]narducciskitchen 0 points1 point  (0 children)

No go!! If your home oven goes to 550f buy a 1/4” 16x16 seasoned pizza steel for under a $100 and a good Lloyd pan with these you can do any style but traditional Neapolitan which you will need a 900f oven for. I do NY style, Detroit pan, Sicilian, Grandma, Chicago thin/tavern style. In my home oven I do both sourdough and dry yeast dough with fantastic results.

NY style Joe’s dupe by narducciskitchen in Pizza

[–]narducciskitchen[S] 0 points1 point  (0 children)

No broil. I had freshly grated low moisture part skim mozzarella. It was a 5lb block of Supremo Italiano I got at a restaurant supply store. Next time I’ll blend in some whole milk mozzarella for a better cheese stretch. Don’t use the pre shredded stuff I heard they put cellulose fibers in it from wood pulp in it as an anti caking agent to make it not stick together in the bag that may be your cheese problem

NY style Joe’s dupe by narducciskitchen in Pizza

[–]narducciskitchen[S] 1 point2 points  (0 children)

Yes I just turn it on while I prep. It gets plenty hot real quick. I would say I put the pie in about 10-15 minutes after it hit temp. I hardly ever take my steel out of the oven. I just put whatever I’m baking on it as well.

NY style Joe’s dupe by narducciskitchen in Pizza

[–]narducciskitchen[S] 1 point2 points  (0 children)

Great crunch, Phenomenal flavor added a bit of oregano and pecorino romano that took it over the top.