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by imp0cat
699 days ago
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Yeah the taste difference is there, but you can get quite close even with a regular 500°F (~250°C) household oven and a longer time (4 with fan/grill + 4 minutes without in my case, YMMV). The basic tricks are to use a pizza stone, prepare your pizza dough a few days before (let it rest in a fridge) and do not go crazy with the toppings (less is more, too much stuff on top of pizza usually means soggy pizza - the top grill element can sometimes fix this, but not always). |
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