> My favorite step is “jailbreaking” your home oven with a pair of bolt cutters to use the cleaning cycle to get pizza oven temps.
If you have a baking steel, you can trick your oven into heating it well above the temperatures it normally allows. Place the steel very close to the broiler (leaving as little space as you can squeeze your pizza in) and leave the door slightly ajar. That little space will heat up high enough to make a "Neapolitan style" pizza in a home oven a possibility.
P.S. I've successfully done this; use this advice at your own risk :)
1. Like he said, put tin foil over the glass. At those temps a wet piece of dough, or ingredients, will shatter the glass. In the article he said to cut the lever on the oven with pruning sheers. Use a file, or hacksaw. (I'm thinking about using hvac foil tape to tape the foil over the glass. Not using foil tape directly on the glass, but on the sides holding the loose foil in place. I'm assuming that tape will take high temps? If I gave the nerve to do this?
2. If I owned a cooking school, this guy would get an honorary degree. It's more enlightening than most PhD theses. Just kidding professional students. Kinda? I had an ex whom killed hundreds of lab rats validating an experiment that has been validated 40 times. She killed the rats by banging their heads onto a granite stone. She got mad when I didn't want to know more. She is now a vegetarian, but eats Salmon because it's good for her hair. I made the mistake of telling her she easen't technically a vegetarian over a "romantic" dinner. She didn't want to be just friends? She was out of my league thankfully. Meaning I wasen't worthy, and I agreed. (Sorry--reminiscing.)
3. If I read everything correctly, keeping the dough similar to stiff cake batter is what most of us have been doing wrong, along with the long wet mix in the mixer? This makes sence. I've heard a lot of bakers say to keep all dough wet, or as wet as possible.
If you have a baking steel, you can trick your oven into heating it well above the temperatures it normally allows. Place the steel very close to the broiler (leaving as little space as you can squeeze your pizza in) and leave the door slightly ajar. That little space will heat up high enough to make a "Neapolitan style" pizza in a home oven a possibility.
P.S. I've successfully done this; use this advice at your own risk :)