Mathematical Formula For Baking The Perfect Homemade Pizza

November 9, 2018

© Antongepolov | Dreamstime

Friday nights are sometimes celebrated with pizza and sometimes it's just plain fun to make your own pies. But they never seem to cook the same way as it does from a pizzeria. That is, until now.  Restaurants are able to deliver crispy pizzas because they cook them in brick ovens that are heated to 625°F to perfectly bake the pie of tomato, mozzarella, and basil of a Margherita on all sides in two minutes.  However getting to that temperature in your oven would turn a pizza to "coal" since metal conducts heat much better than brick. But two scientist have developed a mathematical formula that can duplicate pizzeria temperatures in your home. They recommend baking a pie at 450°F for 2 minutes and 50 seconds or slightly longer if the chosen toppings have a high water content. Then using a pizza spade, lift the pie so it’s not exposed to the conducted heat of the pizza stone or wire rack, but only the radiant heat in the oven for an additional 30 seconds. This means the toppings get a little extra cooked without burning the base. While it won’t taste exactly as a stone fired pizza but it may up your homemade pizza game!

SOURCE: Newser

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