With tomato paste!
Unfortunately, this clever joke didn’t exactly come true for us. We’ve been aimlessly trying to make the perfect pizza without a pizza oven, and for some reason it never turns out right.
Our first attempt with making a pizza involved using a toaster oven. Yes, call us crazy. Call us insane. But yes, a toaster oven. Last year we lived in a very small studio apartment that only had a small kitchenette, equipped with only a hot plate and a toaster oven, so we were very limited with what we could create. We bought a variety of cheeses, including parmesan, mozzarella, and pecorino romano, and sprinkled that on top of our pre-made store-bought pizza dough and San Marzano pizza sauce. We cranked the toaster oven to 450 degrees (as high as it could go) and pulled out our pizza after letting it bake for about 45 minutes.
The result: undercooked dough with over-cooked crust.
This happened three other times before we decided to quit until we got an actual oven. This time around we knew that our pizza journey had to be successful because we can now get more heat and our pizza would be cooked to perfection.
The result: edible pizza that was delicious, but still nowhere as thin and crispy with light and airy crust as we wanted.
The only issue is that we’re still trying to find a way to make the crust crispy and airy, rather than stiff and doughy. One of the things we’re currently experimenting with is making our own dough, making sure the dough isn’t over-worked, and then making sure that all the air bubbles are hand-pressed to reach the edges of the dough before placing it in the oven.
What we will say is that certain ingredients are must. This includes San Marzano tomato sauce, fresh basil, fresh mozzarella, pecorino romano, and parmesan. But also: fresh dough. We also don’t recommend anyone trying to make pizza in a toaster oven because eating raw dough can be dangerous to your health.