Looks (and sounds) great! Going to try this with some plant-based cheese as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy. Thanks for sharing
This is a very helpful video. I was planning on testing convection on my next pizza. Your results match my experiences so far. I found that adding oil to the crust gives it a wonderful golden crunchy exterior. As for the problem of cheese burning too soon or the sauce drying up, my trick is to cover the pizza in pepperonis to 'protect' the ingredients underneath. I guess that would be a Napoletana 'code violation'... lol.
Honestly I have no idea. Prebaking the crust and then adding the cheese will work in any oven, so you can get a good result no matter what. If your oven has a broiler drawer or convection function I would try those too for sure
Where do I get a large flat cooking surface like you have inside of your oven. Is it cast Iron? I can't find it anywhere. Thanks for the video and thanks in advance for your answer.
It’s called a pizza steel or baking steel. It’s similar to a pizza stone but better in a few ways. I got mine from pizzasteel.com if you’re US based then bakingsteel.com 😃
Haha RIP I’m glad I could help! One question: are you using a pizza stone/steel? Because if not that would probably make the biggest difference for you
Ok, that’s probably not the problem then 👍 Hopefully trying some other oven settings or moving your steel closer to the top of the oven will solve that 😃
Here is a pro tip from my former employer, a Sicilian Pizza baker. Add pork fat/lard to the dough. It will make the crustiest crust you'll ever taste and on top of that it elevates the taste of the dough. Olive oil is not in it! Kneading, resting, kneading, ... The more often you do that, the better the pizza later. 8 times should suffice. ^^
you don’t need the crunch! neapolitan pizza is soft, not crunchy. if it’s undercooked inside, well that’s a problem. my oven only goes to 250 but i’ll try going up in hydration, so it stays softer
Looks (and sounds) great! Going to try this with some plant-based cheese as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy. Thanks for sharing
man I love your videos, keep it up 🎉🎉
Thanks for this video , ill defenetly gonna try the convection broil method
Hello gorgeous! 😍 haha thanks for the tips man. I’ll try my best to get this result 🍕😋
This is a very helpful video. I was planning on testing convection on my next pizza. Your results match my experiences so far. I found that adding oil to the crust gives it a wonderful golden crunchy exterior. As for the problem of cheese burning too soon or the sauce drying up, my trick is to cover the pizza in pepperonis to 'protect' the ingredients underneath. I guess that would be a Napoletana 'code violation'... lol.
Haha nice 👍 I tend to put my salami beneath the cheese so I had to get creative with the oven settings 😅
Cool!
thanks for the vid let me know if u think this method would work with a gas oven that only goes to 550 degrees F
Honestly I have no idea. Prebaking the crust and then adding the cheese will work in any oven, so you can get a good result no matter what. If your oven has a broiler drawer or convection function I would try those too for sure
do u prebake the pizza when using convection broil
Nope, the oven should get hot enough so you don't have to 😃
Where do I get a large flat cooking surface like you have inside of your oven. Is it cast Iron? I can't find it anywhere. Thanks for the video and thanks in advance for your answer.
It’s called a pizza steel or baking steel. It’s similar to a pizza stone but better in a few ways. I got mine from pizzasteel.com if you’re US based then bakingsteel.com 😃
Thank you so much !!! I am U.S. based and a beginner at making my own pizza ! Can't wait to get one of these !@@daniel__cooks
Do you preheat the steel before putting the raw pizza on it? @@daniel__cooks
Yes I do. I preheat the steel for about 45 minutes
thx so much.@@daniel__cooks
Thanks for this. I have been struggling with the dough not cooking properly then it turns into a biscuit 😂 I think the heat is the problem
Haha RIP I’m glad I could help! One question: are you using a pizza stone/steel? Because if not that would probably make the biggest difference for you
@@daniel__cooks pizza steel with small breathing holes in it
🙈
Ok, that’s probably not the problem then 👍 Hopefully trying some other oven settings or moving your steel closer to the top of the oven will solve that 😃
@@daniel__cooks thanks for your help. Looking forward for your next video
nicht schlecht
Here is a pro tip from my former employer, a Sicilian Pizza baker.
Add pork fat/lard to the dough. It will make the crustiest crust you'll ever taste and on top of that it elevates the taste of the dough.
Olive oil is not in it!
Kneading, resting, kneading, ...
The more often you do that, the better the pizza later.
8 times should suffice. ^^
you don’t need the crunch! neapolitan pizza is soft, not crunchy. if it’s undercooked inside, well that’s a problem. my oven only goes to 250 but i’ll try going up in hydration, so it stays softer
I like all your content Daniel🤍, do you still remember me?
Yes! I appreciate your support