The Physics of baking good Pizza (2018)
Pizza is one of my standard food items.  E.g., I get bread and pizza flour in 25 pound bags from Sam&#x27;s Club.  Each batch of dough uses 650 ml water, 1 tablespoon of Fleischmann&#x27;s active dry yeast, 1 tablespoon of salt, and 1 kilogram of the flour.  I end up with 8 chunks of pizza dough.  So, each chunk of dough is good for one pizza for one.<p>No way do I want to try to compete with the <i>artistry</i> of brown spots from 600+ F wood-fired pizza ovens, etc.  I don&#x27;t even want to warm up the oven in my kitchen stove.<p>So, I put the pizza in just a clean, dry standard cast iron frying pan, put on a glass cover from a glass casserole dish set, and set the stack on a standard stove burner for 22 minutes.<p>Doing that, the bottom got done while the top was still not hot enough, so to insulate the bottom I set the dough on a round sheet of Teflon.  Cut the sheet from a long roll from Amazon intended for drying fruit or some such.<p>Works fine.  Get a good pizza for $1- each.<p>Ah, the BBQ is better:  Picnic pork shoulder, ~9 pounds, skin side down, on a rack, in an uncovered roasting pan, in a 200 F oven to an internal temperature of 175 F, separated, chopped, sauced, warmed in a microwave, with coleslaw. ~$2 per sandwich.<p>Or a 1&#x2F;2 pound of 80% lean ground beef, frozen, as a round <i>slice</i> from a 5 pound tube from WalMart, in a cast iron frying pan, ..., with a sauce of heavy cream, beef consomme, Dijon mustard, Worcestershire sauce, etc. -- fake, cheap, Steak Diane!