Made a spinach, ham, onion, tomato pizza recently. It got me thinking.
Do yall typically sautée onions if you’re putting it on pizza? Just curious what others prefer. I don’t really have a preference. I like both.
Also I’ve been meaning to try it but does brushing the crust with olive oil or some kind of fat affect the presentation/flavor enough to be worth it?
(Asking about cooking in a typical household oven, not sure if it would be different with an actual high heat pizza oven)
Steel or stone, preheated with the oven. (You could preheat that iron pan that I think I see under your pizza), as hot as your oven goes, 500f or 550f typically. 5-6 minutes at that temperature gets a good cook. A bit of oil on the crust helps.
Tried heating up the cast iron while I put on the sauce/toppings but it seems kinda tricky. Too long and the dough doesn’t retain a fluffy interior. With the right knowledge and timing I’m sure it can be done.
What about having it mostly pre formed on the side, and starting that timer the moment the dough touches the pan? (And work fast)