Your broiler wants to play pizza oven.
in the oven, cranked up the heat to 500°F, and let the stone heat up while I prepped my ingredients. I'd slide the pizza right onto the hot stone and leave the oven at that high heat while it baked away. The pizzas that emerged were good...but never great. The bottom crust would be nicely charred, but the top remained merely golden at best, and the cheese would melt, but only halfheartedly.Turns out, what I wanted was my broiler.
One night I followed the same pizza protocol as always, but instead of leaving the oven on while the pizza baked, I turned it off—and turned the broiler on instead. Minutes later, I had a pizza that was perfectly crusty on the bottom and beautifully charred and melted thanks to the broiler's overhead heat. In other words, my pizzas at home finally looked and tasted as if they had come out of a blazing hot pizza oven.
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