Another question bout pizza....?!
Answers: I just asked about making thin crust and got a good response, so I'll go ahead and ask another one...........Obviously I do not have a pizza oven at home in my kitchen. What is the best temp and lenght to cook it at? Also, is just a regular pizza pan/cooke sheet fine?
Pizza is rarely cooked in a pan in Italy. The crust is placed directly on the floor of the oven, and it is cooked at very high heat. The best thing you can do is to get a pizza stone or tiles, preheat the oven to 425, and put the pizza directly on the tiles or stone. Roll out the pizza on a paddle (called a peel) with a little cornmeal to keep it from sticking. Then add your toppings -- don't use too much cheese or sauce because that will make the crust soggy. Lift the corner of the dough and blow under it to raise it off the paddle, and slip it right into the oven.
well when ive made a pizza it is usually on gas 6 until base is golden and cheese is melted it really depends on thickness of the crust
It depends on how you like your pizza- do you want it crispy or do you like it softer and chewy? If you want the crust soft and chewy, bake it on a pizza pan or cookie sheet. If you like it more crisp, bake it directly onto the oven rack. I'd say to bake it at about 400-425 degrees til the cheese is melted and the crust is golden brown.
I cook mine on stainless pans. Set at 475 and depends about 15 minutes.