Your Oven is Not Designed for Pizza, Here is How Simple Physics Can Help.
Your tastebuds will thank you
Ah, pizza, how I adore you: your crispy crust, your soft and stretchy base, your tangy tomato. Even when you burn my mouth with your molten-lava cheese, my love for you does not wane. You are so versatile: I can top you with meat, olives or even pineapple, and you still hold your own.
Pizza, how is food such as yourself (let’s face it, some may say you are merely a fancy tomato and cheese toastie), so incredibly popular? People train for years to perfect your wonderfully bready base; ovens have been built in your honour; diets have been thrown to abandon: all for you.
You are, like so many Italian classics, deceptively simple. Beneath your unassuming, rounded and ‘rustic’ appearance lie so many pitfalls: the wrong combination of toppings, the wrong ratio of toppings, improperly made dough… I could go on. However, there is one huge factor that determines the success of a pizza: the cooking process.
Don’t underestimate this, as I did.
