extordi
extordi t1_itpyfoi wrote
Reply to comment by DarkSoulDeep in It takes longer to make a cold pizza than a hot pizza by PandaKing185
The official regulation for Neapolitan pizza specifies:
> The cooking must be done exclusively in a wood-fired oven, which has reached a temperature between 430-480C°. With these temperatures, just insert the pizza for 60-90 seconds.
If you make a lot of pizza I highly suggest a pizza steel, or at least a good stone! I bake mine at 260C (500F) and they're done in about 5 minutes. And delicious, too! You're "limited" to more like New York style pizza but hey, that's still a great place to be.
extordi t1_itpprgx wrote
Reply to comment by -smiley-- in It takes longer to make a cold pizza than a hot pizza by PandaKing185
Though to be fair, the "proper" way of making pizza in an oven at like 500 C is pretty darn close to flash cooking.
extordi t1_itppnio wrote
Reply to comment by FitLotus in It takes longer to make a cold pizza than a hot pizza by PandaKing185
no get out of here, that makes too much sense for this sub
extordi t1_jdw9g41 wrote
Reply to comment by Scuka1 in LPT: clean your stovetop after using the oven. The heat loosens grime for easy removal by Cando232
Another LPT: If you wipe up spills/splatters from the stovetop immediately after they happen then not only are they ridiculously easy to clean, but you just saved a step of cleanup for when you are done cooking.