Cooking Pizza in Electric Oven
I love to make my own pizza at home. Before, when I had a gas oven, I would crank it up to 500 and slide my pizza that was on parchment onto the oven floor. In about 5-8 minutes, I had a cooked pizza.
Now, I have a grumpy electric oven. Grumpy, because it takes longer for my food to cook, so I have to figure out how to recalibrate the temperature. I need some ideas on baking pizza in this electric oven of mine.
I'm thinking of cranking it up and placing the rack as close to the bottom as I can get it. Do you think this will work, or will I have to contend with the heating element unevenly cooking my pie? I was considering getting some unglazed quarry tiles, terracotta, etc. and using those as a pizza stone, but I don't want to worry about having to constantly take them out or leaving them in and wasting valuable oven rack realty.
Before we bought our Big Green Egg I made pizza in our electric oven. I have a pizza stone that I keep on the lowest rack of my oven. It just lives there all the time, I never take it out. (My stone in the oven is a pampered chef stone....I hear these break all the time but mine is 15 years old now. I bought it when a roommate was selling PC, maybe they're made differently now.)
When I would make pizza in the oven I set the oven to 500 and let it preheat for about 45 minutes before cooking the pizza so the stone would be good and hot(didn't do this much in the summer here in AZ!). Always turned out tasty.
Though since we bought the BGE the oven never gets used for pizza anymore(stone still lives in there however)
I make pizza in my electric oven. It goes up to 550 and I keep the unglazed quarry tiles in the bottom rack of the oven and never take them out. I have three racks in the oven: one on the lowest shelf w/ the stones, then the two above it, evenly spaced. It's not as hot as I'd like but hot enough that pizza cooks in 5-7 minutes. You just want to heat the tiles for at least half an hour.
If you don't want to leave them in, they're easy to remove and stack.
Same. I've always used unglazed quarry tiles, preheated for 1 hour, and have not noticed a substantial difference when we moved from a gas oven to a dual fuel convection. I use a fancy pizza stone now, only because I received one as a gift but I'm still a huge fan of quarry tiles for how inexpensive they are and how nice a crust they produce.
if you don't mind the pizza being smaller, cast iron works great when preheated at the lowest part.
I think it's worth having the tiles or a pizza stone. I do the same as ziggylou, putting the stone in the cold oven and giving it a good long preheat at the oven's highest temp. However, I can't stand soggy pizza or undercooked dough (it hurts my stomach), so I pre-bake the crusts for 5-7 minutes, then after they're cool, top them and finish the pizzas off. The crust remains crusty crackly all the way through, the toppings cook nicely, and no tummy ache. I've also discovered I can pre-bake and freeze crusts in advance, pull them out of the wrap to thaw and have pizza any time. Very handy for meals, munchies and spontaneous entertaining!
I have an electric oven.
I use a pizza stone on a rack set on the lowest position, closest to the heating element.
Oven is at 550F.
The pizza stone (14" or 16" round) stays in the oven.
I found the pizza stone for under $10.
Just get a cheap stone or metal pan. Stones are better since they retain energy better, but the position (try the top first for a regular NY style) and type of crust (also depends on position) are also factors, so you'll have to play around a bit.
Before I bought a pizza stone, I flipped a baking tray over, preheated the oven to 500 and it worked fairly well for pizza. My stone also lives in the oven (it's a no-name brand) and works well enough for a crispy thin crust.