This is my second cook with the Chefman indoor oven, and it went much better than the first one. Homemade mozz, coppa and pepperoni, grocery store sauce, and the second half of the grocery store dough ball from Tuesday, but rolled out to 2mm for a crispy crust. I set the floor to 700F and the roof to 650F, and started the cook without any of the meat on the pie. After 3 mins, I pulled it on the peel, rotated it, and added the meat. After another two minutes, I toggled the power off and on again and set the top and bottom temps to the maximum (800F). This kicked on the top element again. Sixty seconds later, I had a pizza. Sprinkled some slivered basil from the garden and we feasted.
Very crunchy, and holds a plank well. I need to make a batch of sauce, the grocery store sauce is now the weak link on the team. I am loving this oven.
- loydb's Blog
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This crust looks way better than the first one. You're quickly getting the hang of it.
Impressive how much stuff you make yourself.
You really got the hang of it. That's one good looking pizza! What does the oven look like?
How nice to be able to make pizza this quick indoors. Looks like a fabulous crust and you've got good control of the elements. Beautiful, freshly made ingredients. But I agree - it's time for your own pizza sauce, loydb. And then of course your own delicious pizza dough!