Pre Cook Prep and Consideration:
How we going to heat this culinary delight you’re whipping up? You have to remember that your oven isn’t quite set up like ours over here at Fat Boys. Although we can set them to the same temperature the ovens are not the same. The Fat Boys oven applies heat (like a blow dryer) to the pizza allowing it to cook quicker whereas your conventional oven is just a heated box. The conventional oven tends to burn the outside while our hungry bellies wait for the inside to cook properly on a standard cookie sheet or tin.
If you are a pizza aficionado, connoisseur or do this on a regular basis I would suggest the following cooking tips:
Pizza Assembly and Cooking:
A few extra slices:
*If you are using your stone multiple times or continuously, your stone will actually “cool” making for longer cook times. To correct this allow your stone to heat up in between pizzas. This is one of the reasons conveyor ovens have replaced “brick and slate ovens” in pizza stores. The volume required for service in today’s pizza store has made conveyor ovens a necessity. You find brick ovens mostly in sit down eateries with menus offering more than pizza and a longer wait for that pizza while nursing your $6 cocktail!! Many claim “brick ovens cook best” but most data shows that folks cannot tell the difference. But it is true that most iconic, old school, established, mom and pop pizza places happen to have brick or slate ovens, but there are a variety of reasons that the pizza is good, not just the ovens. In fact my hometown “knock your socks off” pizza place had brick ovens and after 30 years of going there I found out they also had a set of conveyor ovens in the back!!! The front oven was just to warm up slices!!! Who knew?
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