Homemade pizza can be a rewarding meal to make because you customize it with everything you put on top. Even so, making a pizza from scratch can be difficult because the dough is sometimes tough to work with, and most home ovens aren’t designed to cook pizzas properly. Here are a few devices that can help you turn out evenly cooked, delicious pizzas you’ll want to make time and time again.
The revolving tray on this model cooks pies evenly. Presto
A rotating oven, with heating elements that cook from both top and bottom, ensures a perfectly cooked pizza. The rotating base means you won’t get any overdone or underdone pieces of pizza, which often happens when cooking in a conventional oven. The top heat allows the cheese to melt evenly to just the right amount of gooeyness you like, and you can add toppings at any time. That’s a big plus if you like your pepperoni well done but your onions crunchy.
This stone can also stand up to high temperatures on a charcoal or propane barbecue. Cuisinart
A pizza grilling stone allows you to bake a pizza on your propane or charcoal grill to impart a slight smoky flavor, just like pizzas made in an authentic wood-fired pizza oven. Another benefit is you can make a pizza without turning on an indoor oven on those days when the air conditioning is running nonstop. Stones are often made from clay, marble, tile, or firebrick and range in thickness from ½ an inch to a full inch. For the best results, preheat your stone for 30 minutes before cooking. After its hot, it will retain its heat for a long time, which helps when cooking multiple pizzas. You can extend its lifespan by seasoning it regularly with oil.
You’ll get the exact size you need, and you won’t spread flour all over your kitchen counter. Folksy Super Kitchen
The crust is the literal and figurative foundation of a pizza, so it’s key to get the dough to just the right size and depth. Too thick and it’s soggy. Too thin and it’ll burn, crack, or develop holes. Get a good crust by turning out dough on a large, heavy-duty mat made for the job. The mat should have a nonslip bottom so it won’t move as you apply pressure with a rolling pin, and a non-stick top so you can easily lift the dough without tearing it.