If you've been tossing a frozen pizza onto the top rack of your oven and expecting a slice of heaven, we have news: you’ve been doing it all wrong. A report from Daily Mail read, according to kitchen appliance experts, the secret to making pizza that rivals your favorite Italian restaurant isn’t just about the ingredients—it’s all about where and how you bake it.
The Shelf Life of Your Pizza Matters
Whether you're a die-hard fan of gooey cheese, thin crusts, or even the eternally debated pineapple topping, there’s one universal rule pizza lovers often overlook: oven shelf placement. Michael Forbes, Product Expert at AEG UK, has revealed that the difference between a soggy disappointment and a crispy, golden slice often comes down to which rack you're using.
“People don’t realize that something as simple as placement can dramatically change how your pizza turns out,” Forbes explains. “Put it too high, and you risk a burnt top and an undercooked base. Get it just right, and you’ve got restaurant-level pizza.”
His verdict? Always aim for the middle rack if you want an evenly cooked, mouthwatering slice. For a crispier bottom, venture to the lower rack—but keep a close eye to avoid over-browning. And the top shelf? Reserve it for anything but pizza.
Stone-Cold (or Red-Hot) Facts
If you want to up your pizza game, a pizza stone is your best friend. Preheating it for at least 30 minutes on the middle or bottom shelf transforms your regular oven into a makeshift brick oven, distributing heat evenly and absorbing moisture for that irresistible crunch.
No pizza stone? No problem. Flip your baking tray upside-down and preheat it—this DIY hack mimics the stone’s effect, giving you a better base than any regular tray ever could.
The Heat Is On
Temperature also plays a starring role in your home pizza drama. Forbes recommends cranking your oven to at least 240°C (464°F)—or the highest it will go. Some modern ovens even come with a dedicated “pizza setting.” If yours does, now is the time to use it. Otherwise, choose a setting that provides both bottom heat and air circulation for a balance of crispy crust and melted toppings.
“Traditional pizza ovens have intense bottom heat that crisps the base while the air melts the cheese,” he explains. “To mimic that in a home oven, go low—on the shelf—and go hot.”
Cook times depend on your crust thickness: 7–9 minutes for thin, 10–12 for thick. Just enough time to pour a drink and pretend you’re in Naples.
Flour Power and the Art of the Dough
For those going full gourmet and making dough from scratch, Forbes shares another pro tip: use Italian Tipo “00” flour. This finely milled flour creates a soft, elastic dough perfect for stretching into that thin, puffy-edged crust pizza lovers crave.
And don’t rush it—good dough needs rest. Allowing it to sit for at least 12 to 24 hours not only improves texture but develops deeper, more complex flavors that transform your pie from basic to brilliant.
Your New Friday Night Ritual
With these tips, your oven can become your new go-to pizzeria. Say goodbye to overpriced deliveries and underwhelming takeouts. From the right rack to the perfect flour, crafting a stellar pizza at home is easier than you think—and way more satisfying.
Because let’s face it, there’s something magical about biting into a slice that you didn’t just heat—you crafted.
The Shelf Life of Your Pizza Matters
Whether you're a die-hard fan of gooey cheese, thin crusts, or even the eternally debated pineapple topping, there’s one universal rule pizza lovers often overlook: oven shelf placement. Michael Forbes, Product Expert at AEG UK, has revealed that the difference between a soggy disappointment and a crispy, golden slice often comes down to which rack you're using.
“People don’t realize that something as simple as placement can dramatically change how your pizza turns out,” Forbes explains. “Put it too high, and you risk a burnt top and an undercooked base. Get it just right, and you’ve got restaurant-level pizza.”
His verdict? Always aim for the middle rack if you want an evenly cooked, mouthwatering slice. For a crispier bottom, venture to the lower rack—but keep a close eye to avoid over-browning. And the top shelf? Reserve it for anything but pizza.
Stone-Cold (or Red-Hot) Facts
If you want to up your pizza game, a pizza stone is your best friend. Preheating it for at least 30 minutes on the middle or bottom shelf transforms your regular oven into a makeshift brick oven, distributing heat evenly and absorbing moisture for that irresistible crunch.
No pizza stone? No problem. Flip your baking tray upside-down and preheat it—this DIY hack mimics the stone’s effect, giving you a better base than any regular tray ever could.
The Heat Is On
Temperature also plays a starring role in your home pizza drama. Forbes recommends cranking your oven to at least 240°C (464°F)—or the highest it will go. Some modern ovens even come with a dedicated “pizza setting.” If yours does, now is the time to use it. Otherwise, choose a setting that provides both bottom heat and air circulation for a balance of crispy crust and melted toppings.
“Traditional pizza ovens have intense bottom heat that crisps the base while the air melts the cheese,” he explains. “To mimic that in a home oven, go low—on the shelf—and go hot.”
Cook times depend on your crust thickness: 7–9 minutes for thin, 10–12 for thick. Just enough time to pour a drink and pretend you’re in Naples.
Flour Power and the Art of the Dough
For those going full gourmet and making dough from scratch, Forbes shares another pro tip: use Italian Tipo “00” flour. This finely milled flour creates a soft, elastic dough perfect for stretching into that thin, puffy-edged crust pizza lovers crave.
And don’t rush it—good dough needs rest. Allowing it to sit for at least 12 to 24 hours not only improves texture but develops deeper, more complex flavors that transform your pie from basic to brilliant.
Your New Friday Night Ritual
With these tips, your oven can become your new go-to pizzeria. Say goodbye to overpriced deliveries and underwhelming takeouts. From the right rack to the perfect flour, crafting a stellar pizza at home is easier than you think—and way more satisfying.
Because let’s face it, there’s something magical about biting into a slice that you didn’t just heat—you crafted.
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