Posted on 03/26/2021 9:17:45 AM PDT by tflabo
back in the day when we were in college, my best friend in Colorado used to work as a pizza chef at a great pizza restaurant in Boulder called Roman Village Pizza (RVP) ... he wrote me this about home pizza making:
“I have been able to do pretty well in a standard oven per-heated to 525° F and using a pre-heated stone. The heaver the stone, the better as the thermal inertia is critical. Yes, 525 is enough to get it done nicely; RVP ran their large brick-lined natgas oven at 525. The shelves were iron/steel frame with oven bricks on top. You can safely run an electric stove to ~800-850° F — in fact that is the “self cleaning” cycle temp.
The key is keeping your stone and the oven hot. Have your pizza fully ready on your peel, have the oven and the peel pre-heated for at least 20 minutes to heat the oven shell as well as its interior air. Minimize the heat loss from the oven when getting the pizza onto the stone and back in. Open the door, pull out the stone, close the door. Transfer the raw pie to the stone. Open the door, put in the stone+pie, close the door. Turn on the convection feature, if available. Set your timer to about 12 minutes, 2 minutes less if convection. Your experience with your own oven will teach you the best temp and time. KEEP THE DOOR CLOSED!
RVP used to run at 525 for about 12 minutes (depending on volume of toppings), confirmed by visual. They got that awesome brown finish on a fully cooked pie because they used about 1 oz Lard per 19 oz. dough ball (for a 16” Large pie). That was one of their “secrets”. I’ll bet that beef tallow you make would be excellent for the purpose.”
Aint got no 550° at my house. But I have had Lombardi’s and Mama Leona’s both NTC in the 70s. Good stuff.
Back home we had Pistone’s. Their salad and d’oeuvres buffet was beautiful.
I’m looking for a pizza oven for my home. But I don’t know how to find a space for it. I surf the web to learn more about it and found out that both gas pizza ovens and wood-fired ovens are suitable for the home. But I don’t have enough space for a wood-fired oven, So I decided on a gas pizza oven.
My cousin has a gas pizza oven and he said gas pizza ovens are more convenient than wood-fired ovens. He also suggested a website.
https://www.faema.ca/category-s/1900.htm
Should I go for it?
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