Wiktor Wise
Baking pizza in an electric oven is a great way to achieve delicious, soft, and tender results. Electric ovens are versatile and provide greater control over the cooking process compared to gas ovens. When baking pizza, it's important to preheat the oven to a high temperature, typically between 300 and 320 degrees Celsius for an electric oven. You can use a pizza stone for better results, placing it in the oven during the preheating stage. The pizza should be baked on the bottom rack, and if you're using a pan, it's recommended to move it to the top rack closer to the resistors during the latter part of the baking process. For multiple pizzas, use the convection mode, and for a single pizza, the standard bake mode is suitable.
| Characteristics | Values |
|---|---|
| Oven type | Electric |
| Oven function | Static, non-ventilated |
| Oven temperature | 300-320 degrees Celsius |
| Pizza stone | Recommended |
| Pizza placement | Bottom rack |
| Baking time | 15-20 minutes |
| Toppings | Add vegetables at the last minute |
| Dough | Yeast, lukewarm water, sugar, flour, and water |
| Dough preparation | Refrigerate dough if using within a few days |
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What You'll Learn
Preheat oven to 300-320°C
Preheating your oven is an important step in the pizza-making process. For electric ovens, the temperature should be between 300 and 320 degrees Celsius. This is because electric ovens are very versatile and suitable for baking pizza, as they can be easily controlled electronically, unlike gas ovens. The temperature range of 300-320°C ensures that your pizza will cook uniformly and that the crust will begin to cook as soon as it is placed in the oven.
Before preheating your oven, it is important to decide on the type of pizza you want to make. For example, if you are making a pan pizza, you will need to use a pan with very low edges, no more than 1.5 cm high. The amount of flour you will need will depend on the size of your pan. For a 28 cm pan, use 280 grams of flour; for a 30 cm pan, use 320 grams; and for a 32 cm pan, use 365 grams.
Once you have prepared your dough and chosen your pan, you can start preheating your oven. Set the oven to the static function, which means it will be lit from above and below but not ventilated. Allow the oven to preheat for 15-20 minutes, or until it reaches the desired temperature of 300-320°C.
While the oven is preheating, you can prepare your pizza toppings. If you are using mozzarella, it is best to use low-moisture mozzarella and avoid adding too many watery toppings, as this can affect the texture of your pizza. Fresh vegetables should be added to the pizza just before it goes into the oven.
Once your oven has preheated, it is time to bake your pizza. Place the pizza on the top rack of the oven, as close to the resistors as possible. If you are using a pan, place it on the bottom rack for the first part of baking, and then move it up to the top rack for the remaining time. This will ensure that your pizza has a high, soft, and tender texture.
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Use the bottom rack
When baking pizza in an electric oven, it is recommended to use the bottom rack. This is because the electric heating elements are placed at the bottom and top of the oven, and using the bottom rack ensures that the heat is distributed evenly throughout the pizza.
If you are making a pan pizza, a slight variation is required. In this case, the pizza should be baked on the bottom rack during the first part of the baking process. For the remaining time, it should be baked on the top rack, placed next to the resistors. This will result in a high, soft, and tender pizza.
For a single pizza, the standard setting to use is Bake Mode. However, if you prefer a crispier bottom, you can use Convection Bake Mode, and for more browned cheese, Convection Roast Mode is ideal.
It is also suggested to preheat the oven to a high temperature, ensuring it is very hot before placing the pizza inside. For an electric oven, the temperature should be set between 300 and 320 degrees Celsius.
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Use a pizza stone
Pizza stones are a great way to achieve a crispy, golden crust and an evenly cooked pizza. They are usually made from stone, ceramic, cast iron or steel and are placed in your oven to absorb and retain heat.
To use a pizza stone, first, place the stone on the lowest rack of your cold oven. It is important to put the stone in the oven before you turn it on to avoid thermal shock, which can cause the stone to crack or even explode. Preheat your oven to 500°F and leave the stone to heat up for 30 minutes to an hour. While the stone is heating up, prepare your pizza dough and toppings, and generously sprinkle cornmeal or semolina flour on your pizza peel to prevent the dough from sticking.
Once the stone is hot, use the pizza peel to transfer your pizza onto the stone. Bake until the cheese is lightly browned and the crust is cooked. The cooking time will vary depending on your oven and the size of your pizza, but it typically takes about 10 to 12 minutes for a 12-inch pizza.
When your pizza is ready, use the pizza peel or tongs to remove it from the stone, and place it on a cooling rack. Allow the pizza stone to cool completely before removing it from the oven, brushing off any crumbs, and storing it.
Pizza stones are versatile and can be used for more than just baking pizza. Try using it to roast vegetables, bake cookies, or heat frozen foods.
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Add toppings sparingly
When it comes to adding toppings to your pizza, it's important to exercise restraint. Overloading your pizza with too many toppings can lead to a soggy pizza with a soft and undercooked crust. This is especially true if you're using watery toppings like fresh tomatoes or vegetables. To avoid this, opt for peeled tomatoes seasoned with olive oil, salt, and basil, and only add vegetables during the last few minutes of baking.
Another important consideration is the type of cheese you use. Fresh mozzarella is a popular choice for pizza, but it has a high moisture content, which can contribute to a soggy pizza. If you're using an electric oven, it's best to use low-moisture mozzarella and add it towards the end of the baking process to avoid over-baking it. This is a crucial step in achieving the perfect balance between a crispy crust and a gooey, melted cheese topping.
In addition to the type and amount of toppings, the distribution of toppings is also important. Avoid piling toppings onto just one section of the pizza, as this can lead to uneven cooking. Instead, try to spread them evenly across the surface, leaving a margin around the edges to prevent the dough from becoming tough and chewy.
Lastly, remember that the key to a great pizza is balance. While it can be tempting to load up your pizza with all your favorite toppings, sometimes less is more. A simple pizza with a balanced combination of toppings is often more satisfying than one that is overloaded and difficult to eat. By following these tips and adding toppings sparingly, you'll be well on your way to creating delicious, perfectly baked pizzas in your electric oven.
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Bake for 15-20 minutes
Once your pizza is assembled and your oven is preheated, it's time to bake! Place your pizza on the middle rack if it's a pan pizza, or on the bottom rack if you're baking it directly on the rack or on a pizza stone. If you're using a pizza stone, place the pizza on it before adding your sauce and toppings, as the crust will start cooking while you prepare the rest of the pizza.
If you're baking your pizza in a pan, start by placing it on the bottom rack. Then, after a few minutes, move it up to the top rack, next to the resistors. This will give you a high, soft, and tender pizza.
If you're baking multiple pizzas, use the Convection Mode on your oven for the best results. For a single pizza, use the standard Bake Mode. If you want a crispier bottom, use the Convection Bake Mode, and if you want more browned cheese, use Convection Roast Mode.
Bake your pizza for 15-20 minutes. The exact time will depend on your oven and your preferred level of doneness, so keep an eye on it to avoid overcooking.
If you're using mozzarella, add it towards the end of the baking time. This will prevent it from drying out and becoming chewy. Fresh mozzarella is best, and if you're using low-moisture mozzarella, be mindful not to overload it with watery toppings.
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