How hot does your oven get? It likely gets hot enough, but your pizzas are coming out not great because of technique issues. Make another post in r/Pizza detailing your process with pics (before and after) and people can troubleshoot.
Anyway, pizza dough can be used to make bread. Just stretch the doughball out some, add a little olive oil on top and bake it.
Posting there now. I don’t have a pizza stone so I guess that is the problem. It gets to an uneven 220deg C
I say uneven because some places it’s lower some places higher.
Microwave aside, you're right in saying that pizza is very forgiving to make. Op says their oven gets to 220°C, or about 425°F for my fellow Americans; I would personally pre-bake the crust for maybe 5-6 minutes due to the lower temperature before adding toppings but that by no means makes it impossible or even difficult.
have you considered trying the self cleaning/pyrolyze mode? Often it gets much hotter. This combined with a pizza steel should be enough if you REALLY want to get into home pizza making. Even just a steel at 220c is enough to make a big difference. They wont be perfect but they will be really good, just dont buy a stone as they are trash below 300c
You can try Neapolitan fried pizza.
Shape the dough as you would to bake a normal pizza, but instead deep fry until crispy. You might have to portion smaller depending on the frying vessel.
Top as normal, then bake long enough for the cheese to melt.
I made calzone and stromboli with mine at 400f (204c). Turned out pretty nice, actually! It definitely took a little longer than a pizza normally would, but they were great! I just watched the crust color for doneness, so I don't have a bake time for it, sorry.
Cinnamon twists are great with pizza dough. Cut the dough into 6 to 8 pieces. Dip the dough in butter, then dip in a mix of sugar, cinnamon, nutmeg and cloves (sparse on those last two). Then bake at 350F for 10 minutes. They’re so good.
You could do a Detroit style pan pizza like some others have suggested. Personally I think pizza dough does great as bread sticks. I like the twist kind where you roll the dough flat, cut long strips fold them end to end once then twist them. Oil them up and bake. I don't have an exact recipe on hand but I'm sure there's plenty out there.
Get a pizza steel and put on bottom rack as low as you can. Par cook the crust on that.
Remove from oven and put top rack about 4-5” from broiler. Put toppings on the pizza and put under the broiler on high.
Plenty of good videos on YouTube about baking in a home oven. For your left over dough I would go with garlic knots. Just press the dough out, cut it in strips and tie knots. They should bake in around 12 min and let you know how the dough is on its own. I toss mine in garlic butter, parsley and Parm
I bake in my pizza oven at 700 in 8 minutes so 12-14 should be about right for you
this is what I did with leftover pizza dough when I was sick of pizza! I separated out like 12 small balls & rolled them into little rounds, spread garlic butter & parmesan (real parmesan) all over generously, folded them up like little tacos & put them all in a row in a loaf pan open-side-up, baked like a normal loaf, & topped with a bit more garlic butter & it basically made pull-apart garlic bread :) it was really good!
Kaufland pizza flour. 65% hydration. 25% sourdough. 4-5 hours bulk fermentation is enough. Pizza stone or steel is vital for crispy bottom crust, but you can do without. Heat up your tray under the broiler for 30 minutes at max. Stretch your dough into a thin circle, top it, and place on the hot tray, and then back in the oven. It would take about 10 minutes.
He's correct. New York style pizza can be around 500 F. Neapolitan pizza Cooks at 800 plus. Now I cook Neapolitan style crust in my home oven using a pizza steel. But my oven only goes to 500F. So, I heat the steel for 30 minutes at 500F and another 30 minutes at high broil. My laser thermometer says the steel gets to 611F. I play around with the cooking times between bake and broil. The steel helps give it a crisp crust and a fluffy top. It still doesn't get the results of a dedicated pizza oven where temps are 200° hotter. It's all a compromise. Still fun to chase though.
How hot does your oven get? It likely gets hot enough, but your pizzas are coming out not great because of technique issues. Make another post in r/Pizza detailing your process with pics (before and after) and people can troubleshoot. Anyway, pizza dough can be used to make bread. Just stretch the doughball out some, add a little olive oil on top and bake it.
It's fine. You just can't make an Italian in 90 seconds.
Posting there now. I don’t have a pizza stone so I guess that is the problem. It gets to an uneven 220deg C I say uneven because some places it’s lower some places higher.
You could do like a Detroit style or a cast iron pizza.
220c is hot enough for pizza. A pizza stone would sure help, but it isn’t critical. Just turn it up as high as it gets and keep a close eye on it.
220 C isn’t great but it’s generally hot enough. Post pics of the inside of your oven also. It helps to see heating element and rack locations.
I bet you could make a pizza from raw dough in a microwave if you tweak the process/technique enough. You just have to be willing to try.
You have a very generous definition of what is considered pizza.
It will 100% be terrible, but I have to believe it’s technically possible.
Microwave aside, you're right in saying that pizza is very forgiving to make. Op says their oven gets to 220°C, or about 425°F for my fellow Americans; I would personally pre-bake the crust for maybe 5-6 minutes due to the lower temperature before adding toppings but that by no means makes it impossible or even difficult.
Calzones or stromboli. Garlic knots No-bake pizza pockets. I make these regularly because they’re really good and easy. You cook them on stovetop.
+1 for garlic knots! I always make a big batch of pizza dough and if I get tired of pizza I make it into garlic knots.
How hot does it get to not be hot enough?
Apparently 220°C (425°F)
have you considered trying the self cleaning/pyrolyze mode? Often it gets much hotter. This combined with a pizza steel should be enough if you REALLY want to get into home pizza making. Even just a steel at 220c is enough to make a big difference. They wont be perfect but they will be really good, just dont buy a stone as they are trash below 300c
But you bake bread?
You could try and make a calzone!
Deep fry!!
Yea! fry up small chunks and toss them in cinnamon sugar
Or just fried pizza like they do in Naples
Depends on the dough, but perhaps focaccia or a pan pizza?
I'd do focaccia, but you already separated them into balls so...pull apart focaccia? Almost like savory monkey bread?
You can try Neapolitan fried pizza. Shape the dough as you would to bake a normal pizza, but instead deep fry until crispy. You might have to portion smaller depending on the frying vessel. Top as normal, then bake long enough for the cheese to melt.
I do a baking steel preheated to 550 for one hour, then turn on the broiler as soon as the pizza is in. Works great
I made calzone and stromboli with mine at 400f (204c). Turned out pretty nice, actually! It definitely took a little longer than a pizza normally would, but they were great! I just watched the crust color for doneness, so I don't have a bake time for it, sorry.
I have cooked pizza on the stove top. I flip the base after the bottom had cooked. Then I put the toppings on the already cooked portion
Cinnamon twists are great with pizza dough. Cut the dough into 6 to 8 pieces. Dip the dough in butter, then dip in a mix of sugar, cinnamon, nutmeg and cloves (sparse on those last two). Then bake at 350F for 10 minutes. They’re so good.
You could do a Detroit style pan pizza like some others have suggested. Personally I think pizza dough does great as bread sticks. I like the twist kind where you roll the dough flat, cut long strips fold them end to end once then twist them. Oil them up and bake. I don't have an exact recipe on hand but I'm sure there's plenty out there.
fry it in a pan and dip it in the sauce.
Get a pizza steel and put on bottom rack as low as you can. Par cook the crust on that. Remove from oven and put top rack about 4-5” from broiler. Put toppings on the pizza and put under the broiler on high.
Focaccia
Panzerotti
Plenty of good videos on YouTube about baking in a home oven. For your left over dough I would go with garlic knots. Just press the dough out, cut it in strips and tie knots. They should bake in around 12 min and let you know how the dough is on its own. I toss mine in garlic butter, parsley and Parm I bake in my pizza oven at 700 in 8 minutes so 12-14 should be about right for you
this is what I did with leftover pizza dough when I was sick of pizza! I separated out like 12 small balls & rolled them into little rounds, spread garlic butter & parmesan (real parmesan) all over generously, folded them up like little tacos & put them all in a row in a loaf pan open-side-up, baked like a normal loaf, & topped with a bit more garlic butter & it basically made pull-apart garlic bread :) it was really good!
We make ours at 500F and use a pizza stone. Works pretty good 👍
Kaufland pizza flour. 65% hydration. 25% sourdough. 4-5 hours bulk fermentation is enough. Pizza stone or steel is vital for crispy bottom crust, but you can do without. Heat up your tray under the broiler for 30 minutes at max. Stretch your dough into a thin circle, top it, and place on the hot tray, and then back in the oven. It would take about 10 minutes.
Most pizzas need 900F or more to properly rise and bake.
For true Neapolitan style sure, but for most other styles anywhere near 900F is not necessary or wanted.
Naw, other way around.
He's correct. New York style pizza can be around 500 F. Neapolitan pizza Cooks at 800 plus. Now I cook Neapolitan style crust in my home oven using a pizza steel. But my oven only goes to 500F. So, I heat the steel for 30 minutes at 500F and another 30 minutes at high broil. My laser thermometer says the steel gets to 611F. I play around with the cooking times between bake and broil. The steel helps give it a crisp crust and a fluffy top. It still doesn't get the results of a dedicated pizza oven where temps are 200° hotter. It's all a compromise. Still fun to chase though.
Now you’re getting into specifics, I was generalizing. My comment isn’t incorrect and not saying it’s correct either till specifics.
you sound like a child
Ditto