Boli Dough Pizza, 500 degree oven
I’ve been playing with oven temperature a bit lately. Tonight I had a batch of boli dough that was begging to be used. I threw together a half pepperoni and half cheese pizza but cranked to oven up to 500 degrees (rather than the normal 480). I also left the baking stone in place and simply slid my screen onto it for the first few minutes. I’m sure this is not the best approach for oven spring, but I was in a hurry tonight.
The higher temperature seemed to make a visible difference in how quickly the pizza cooked and in how brown the cheese got compared to the usual method. The top seemed to bake a bit faster than the top, but that could be a result of the screen/stone combination. I will have to experiment a little more with oven temp in coming weeks. The pizza was delicious and well received.
May 8th, 2005 at 11:38 pm
If all that was left on this earth was pizza or water…..I choose pizza!