You aren't using your broiler

People want a crust when they make pizza at home that is not just crispy but also the perfect shade of golden brown. Nobody wants their pizza to appear and taste undercooked when they remove it from the oven. But occasionally it can be difficult to get a crust that bakes up exactly. But it's not necessary to be.

The key, according to Baking Steel, is to broil your pizza after cooking it in a convection oven. In just a few minutes at a high temperature, the broiler may help your crust attain the correct color and crispiness. Furthermore, broiling can be done in both gas and electric ovens, so it makes no difference which one you have. It's a good idea to keep in mind that gas and electric ovens heat in different ways, so timing may vary depending on the appliance you use.