I did and it turned out spectacular flavor wise. I use a breville oven.It accepts a 12" pan. The doe could have been crispier,(even though delicious). The flat pan might be the culprit. Anyone do what I am doing but use the pan with holes in it. That might make the doe crispier. What do you think?
Anyone cook a 12" pizza in a small convection toaster oven?
- Thread starter teleman1
- Start date
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Seek! And ye shall find!! https://www.pizzamaking.com/forum/index.php
Nice folks there too. Forums from making your 1st, to running a restaurant.
Nice folks there too. Forums from making your 1st, to running a restaurant.
DougM
Poster Extraordinaire
Doe? Did you cook a pizza or a deer?
Buckaroo65
Friend of Leo's
Venison pizza? Doesn't sound half bad...
Lets have a look.
Thanks but that was an encyclopedia and not user friendly to answer my question like some folks in a forum might. Thank you though.
No, but my brother in law makes great toasted cheese sandwiches by turning the toaster on its end so the slots are like letterboxes. Pop the sandwich in and a few minutes later there's your toastie.
Just one thing (and it helps if you've played cricket). Remember to stand about 3ft in front of the toaster with hands outstretched (like a slip fielder -- cricket, see!) ready to catch the thing when it springs out. This is a great game for all the family -- points for catching it, points deducted for dropping it!
Just one thing (and it helps if you've played cricket). Remember to stand about 3ft in front of the toaster with hands outstretched (like a slip fielder -- cricket, see!) ready to catch the thing when it springs out. This is a great game for all the family -- points for catching it, points deducted for dropping it!
Remember, no looser grammar checking in this thread. If you are worried about the spelling of Doe, Bamby, was worried about the smell of the leaves. Too bad old Bam couldn't hear a 5 story lizard creeping up and exterminating the Bamster.
This Breville oven makes extraordinary toast. But shooting toast must be something really special!
KC
Poster Extraordinaire
the Breville is great. I bought the pan with the holes in it as this is the style of pizza pan I use in my regular oven. It makes a huge difference. Well worth the $20.
mexicanyella
Poster Extraordinaire
I have never tried cooking a pizza in a toaster oven, but I am now going to.
I have used an old toaster oven to bake moisture out of arc welding rods; that works pretty well.
I have used an old toaster oven to bake moisture out of arc welding rods; that works pretty well.
Scooter91
Tele-Afflicted
Do it all the time. Try regular bake for half the time, then finish with the convection, should get your crust crispier.
Willie Johnson
Friend of Leo's
Related item: leftover pizza in the toaster oven (instead of the microwave) is a game changer.
bgmacaw
Doctor of Teleocity
Mmmm.... Dollar Tree frozen pizza...
jtees4
Tele-Afflicted
Absolutely, I do it every time and it is better than when fresh.
irie
Tele-Holic
I used a toaster oven and a hot plate to cook exclusively for several years when I was a broke student. Heres how I achieved a crispy crust in a small oven.
First, get a 12 inch pizza stone (they are awesome and you can use them to cook anything that you want crispy! Like fries, wings, and pizza!)
Second, preheat the stone under the broiler setting as high as it will go.
Third, place the pizza on the stone under the broiler and let it cook to your desired level of "doneness." The residual heat from the stone will cook the crust nice and crisp, while the broiler will melt the cheese and cook/heat any toppings.
I should note this is for fresh pizza (i.e. "homemade," not frozen pizza) which is what I am assuming you are making? Also this works best with a thin crust!
First, get a 12 inch pizza stone (they are awesome and you can use them to cook anything that you want crispy! Like fries, wings, and pizza!)
Second, preheat the stone under the broiler setting as high as it will go.
Third, place the pizza on the stone under the broiler and let it cook to your desired level of "doneness." The residual heat from the stone will cook the crust nice and crisp, while the broiler will melt the cheese and cook/heat any toppings.
I should note this is for fresh pizza (i.e. "homemade," not frozen pizza) which is what I am assuming you are making? Also this works best with a thin crust!
Mr Spanish, the problem is, the price.THe Black & Deckers style ovens are in the minus $50 range. These hyper lil ovens start at the $150 mark. I would have looked for bigger, but my wife already has an arsenal on the countertops;Vitamix, Kuerig,2 air fryers. I don't know what it does to the toast, but its is 5 star resort quality a regular toaster never delivers. My main criteria was the convection oven. FOr making a pizza, I like to place it on our stove underneath the vent. Fan on low.
As far as pizza desire. I know I can make a Pizza as well as Chicago Pizzerias. My last one was better than Lou Malnatis.;perfection. Don't remember eating it as it was just inhaled.
THis is the answer I was hoping for. I like the idea of cooking in an oven or wood burning stove in a brick oven outside. Great if you have a large family & entertain a lot. This Breville oven rivals that. Don't you agree KC?
AH! Forgot about the pizza stone.
Tried beans on toast in my Dualit toaster. Took me ages to fish out the beans but tasted OK
