Freshly baked pizza is a taste sensation that's hard to beat and baking pizza successfully at home in a convection oven can have outstanding results, here are some tips to guide you to success.

For best results, pizza is best baked on the lowest oven rack closest to the bottom heating element so before heating the oven arrange the oven racks and place a baking stone or baking steel on the rack.  If your oven has extension racks definitely use that rack so you don’t have to reach into the oven to add and remove the pizza.

Heat the oven to the highest temperature setting in the Convection Roast or Convection Bake mode allowing at least 20 minutes for optimum heating.  In these modes both the top and bottom heating elements are engaged and the heated air is circulated around the oven by the convection fan creating a powerful heat source to perfectly cook the pizza.

Some European brands have a Turbo mode that is designed specifically for baking pizza but using a baking stone or steel is still recommended for achieving a great crust.  The strong lively heat in a gas oven is also great for baking pizza and if your gas oven has the option to add convection definitely choose that option.

If your oven has a mode for Baking Stone operation then that mode is designed to be used with an accessory that can be purchased from the manufacturer so don’t choose that mode unless you have the accessory.

INGREDIENTS

1 package fresh pizza dough or 1 ball of made from scratch pizza dough

Shredded mozzarella cheese

Pizza Sauce

Toppings of your choice

PREPARATION

If you use store bought fresh pizza dough, remove the pizza dough from the wrapping at least two hours before you are ready to bake the pizza. Place the dough on a lightly floured surface and cover with a flour sack towel and let it come to room temperature.

Heat the oven as directed above with a pizza stone or steel placed on the lowest oven rack for at least 20 minutes.

Before punching down the pizza dough and stretching it out, lightly dust a pizza peel with some cornmeal or 00 flour so the dough doesn’t stick to the peel. Place the stretched out dough on the prepared peel and add your preferred toppings taking care not to overload the dough.

Slide the pizza onto the heated stone or steel and set the timer for 6 minutes. Check the underneath of the crust for doneness before removing the pizza from the oven and allow it to settle for a few minutes before slicing.