Just put it directly on the oven rack? Thinking about trader joes dough.
Use a baking sheet, lined with parchment paper.
I would not put it directly on the rack.
Do you not HAVE a stone? Here’s the technique (adapt the recipe to your liking) but the stone is a huge component of its success. I don’t hesitate to cut corners but…
You can, if the dough’s not too soft, but if I was making pizza somewhere without a stone, I’d use a cookie sheet.
I think I’ve read about turning a baking sheet upside down. I think the preheating is crucial.
I use bricks from Home Depot and the grill outside.
Could you please elaborate?
There’s no need to preheat a cookie sheet. They heat up almost instantly. You have to preheat a stone because it takes a long time. Low vs. high specific heat.
Good point. I’ve just had pizza stones for so long and this technique is so great that I kinda checked out And as cheap as they can be…
I have a stone but my sister has it.
or you can just forgo the oven entirely, and cook your pizza on the stove using a cast iron skillet, or just a skillet (if times are desperate)
Would you turn the skillet upside down?
To OP, does your sister live far away?!?
I’d read something about that but had no reason to pay attention to it.
I’ve made pizza in the oven on an upside down cast iron pan, preheated for about a half hour. Works fine. Flipping the pan makes it easier to get the pizza onto a plate.
Before I got my stone, I would use a cookie sheet, upside down. No need to preheat – it’s thin enough to heat up quickly in a hot oven.
For days I don’t want to run the oven (with a stone), I use the grill. I roll the dough out on parchment paper, take it out to the grill, flip the crust onto the grill (so the parchment is on top and I can peel it off), and grill it for a couple minutes. then I bring it inside, add my sauce and toppings, and take it back to the grill to finish cooking. I prefer doing it this way over topping first and cooking because we don’t like soggy crust in the middle. Parbaking (pargrilling?) it eliminates that.
sure, no problem…
L. O. L. I think I’ve seen that somewhere. Hilarious
You can make Detroit pizza, http://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html, or another type of pan pizza. Ken Forkish has a bunch of recipes in his book, The Elements of Pizza, and I heard Peter Reinhart is working on a book dedicated to pan pizzas.
Don’t use a cookie tray from Target or the supermarket, use 1/4 sheet stainless steel.
Nancy Silverton recommends the floor of the oven to get a crisp, lightly charred crust. I’ve used that trick for pizza, potatoes, toasts, and all manner of foods for which I wanted to get a light char. Keep an eye on it, though; the bottom of the oven is hot and food cooks quickly.