How some guy got his electric oven to get up to 850 degrees Fahrenheit so he could make Neapolitan pizza at home.
The cabinet of most ovens is obviously designed for serious heat because the cleaning cycle will top out at over 975 which is the max reading on my Raytec digital infrared thermometer. The outside of the cabinet doesn't even get up to 85F when the oven is at 800 inside. So I clipped off the lock using garden shears so I could run it on the cleaning cycle. I pushed a piece of aluminum foil into the door latch (the door light switch) so that electronics don't think I've broken some rule by opening the door when it thinks it's locked. Brick ovens are domed shaped. Heat rises. There is more heat on top than on the bottom. A brick oven with a floor of 800F might have a ceiling of 1200F or more, just a foot above. This is essential. The top of the pizza is wet and not in direct contact with the stone, so it will cook slower. Therefore, to cook evenly, the top of the oven should be hotter than the stone. To achieve this, I cover the pizza stone top and bottom with loose fitting foil. This keeps it cool as the rest of the oven heats up. When I take a digital read of the stone, I point it at the foil and it actually reads the heat reflected from the top of the oven. When it hits 850, I take the foil off the top with tongs and then read the stone. It's about 700-725. Now I make my pizza. As I prep, the oven will get up to 800Floor, 900+ Top. Perfect for pizza.
Recipes, photographs, and advice on how to keep your glass oven door window from shattering if you drip sauce on it, also included. FOR AMUSEMENT ONLY. DO NOT SUE ME FOR REPOSTING THIS IF YOU BURN DOWN YOUR KITCHEN.
Geez, the guy should just go buy a pizza...somehow I think if this went awry his insurance deductible would cost more than a pizza! Crazy!
Posted by: Mrs Marcos | 26 September 2009 at 11:20 PM