My pizza oven stone got broken by my cat making a particularly adventurous leap onto the greenhouse shelf.

My pizza oven stone got broken by my cat making a particularly adventurous leap onto the greenhouse shelf. She got a nice hour or two in the sun, my pizza oven hasn’t been used since.

I bought some Caputo flour recently and after a couple of failed BBQ pizza attempts, I went back to the method of pizza I used when I got started on the journey.

The method is simply: preheat a griddle pan over the gas for 5 minutes or so, when it’s ready, turn an oven grill on too. Stretch the pizza dough (it doesn’t have to be fully), and drop it on the pan. If it’s not fully stretched, you can push it towards the edges of the pan. I suppose a pizza peel will do nicely as well. After a minute or two, top the pizza. When it’s starting to char underneath (see photo), transfer the pizza to the grill. After 2-3 minutes the pizza should be done.

You can do multiple pizzas this way, just add the second one to the pan as soon as the first one is under the grill.

I must say it does pretty well. What I like is: very little preheating involved, very low stress (yes, pizza making can be stressful), and aside from the stretching, fairly low skill. The stretching and transfer is definitely easier and less stressful than a very hot pizza oven.

Do other folks do pizza at home? How do you cook it?