Steam Oven Pizza: A Recipe For Success?

Steam ovens are becoming a more popular option in modern kitchens, and for good reason. They offer several advantages over traditional ovens, such as faster cooking times, no preheating or defrosting requirements, and easy cleanup. But can you cook pizza in a steam oven? The answer is yes! Steam ovens can be used to cook a variety of foods, including pizza. In fact, some steam ovens have a dedicated pizza setting that allows you to cook a 12 pizza to perfection. However, there are some considerations to keep in mind when cooking pizza in a steam oven. Some people believe that using steam can make the pizza toppings soft or give them a strange texture. It's also important to note that if you're using a pizza stone, it should be placed in a cold oven to prevent cracking. Overall, cooking pizza in a steam oven can be a great option, but it may take some experimentation to find the best method for your desired results.

Can you cook pizza in a steam oven?

Pizza dough preparation

Pizza dough is simple to make, and there are various recipes to follow. The basic ingredients are flour, yeast, water, salt, and olive oil. Sugar, bread flour, and cornmeal are also used in some recipes.

Ingredients

The ingredients for a basic pizza dough are:

• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) of instant yeast (1 standard packet)
• 1 tablespoon (13g) granulated sugar
• 2 tablespoons (30ml) olive oil, plus more for the pan and brushing on dough
• 3 and 1/2 cups (about 450g) unbleached all-purpose flour (spooned & leveled), plus more for hands and surface
• A sprinkle of cornmeal for dusting the pan

Method

• Whisk the warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
• Add the olive oil, salt, and flour. Beat on low speed for 2 minutes.
• Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.
• Lightly grease a large bowl with oil or non-stick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel.
• Allow the dough to rise at room temperature for 60-90 minutes or until doubled in size.
• Preheat your oven to a high temperature (at least 450°F, 230°C or 475°F, 246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza.
• Lightly grease a baking sheet or pizza pan with non-stick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. On a lightly floured work surface, using lightly floured hands or a rolling pin, gently flatten the dough into a disc.
• Place on a prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick.
• Cover the dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.

Tips

• You can use active dry yeast instead of instant yeast, but the rise time will be at least 90 minutes.
• Bring your dough to room temperature before stretching it. This will loosen up the dough and make it easier to shape.
• Prep your workspace with olive oil instead of flour to avoid the dough becoming tough.
• Press your pizza dough before you stretch it. Flatten the dough into a large disc using the palm of your hand, then use your middle three fingers on each hand to press the dough out from the center, widening the disc to about 6 inches across and 1/2 inch thick.
• Stretch the dough with both hands, using gravity to help you get an even crust.
• The dough is probably going to shrink back a little, so be prepared to rest it again under a clean kitchen towel for 15-20 minutes and start again.
• Don't worry about the edge (crust) being thicker than the center, as the toppings will weigh down the center, and the crust will puff up in the oven.

Refrigeration and Freezing

Pizza dough can be refrigerated for up to 5 days or frozen for up to 3 months. To refrigerate, store in an airtight container or a bowl tightly covered with storage wrap. Allow the refrigerated dough to sit for about 30 minutes at room temperature before using. To freeze, roll the dough into a ball and lightly coat it with oil, then place it in a freezer bag.

Alternative Recipe

An alternative recipe for pizza dough uses bread flour and omits the sugar. This recipe also includes a longer resting time of 2 days in the refrigerator, which is said to be necessary to develop the depth of flavor that gives pizza dough its unique character.

Pizza stone vs. steel

Pizza enthusiasts have long debated the best way to cook a pizza at home. Two of the most popular methods are using a pizza stone or a steel. Both have their pros and cons, and the best option for you will depend on your preferences, budget, and how often you plan to use it.

Pizza Stone

Pizza stones are usually made from terracotta clay or a mineral compound called cordierite, which is fired at high temperatures to make it solid and heat-resistant. They are a more affordable option, with prices ranging from $32 to $80 for a good-quality stone. Pizza stones are also lighter and easier to handle than steel, weighing between 8 and 13 pounds.

One of the main advantages of using a pizza stone is its thermal mass, which allows it to absorb, store, and gradually release energy. As a result, pizza stones are excellent for cooking multiple batches of pizza in a row, as they don't need to be "recharged" between batches.

However, pizza stones do have some drawbacks. They are more prone to cracking or shattering over time due to thermal shock, and they often need a longer preheating time, up to an hour. Additionally, pizza stones can produce soggy crusts, and the light weight means very limited thermal mass, resulting in longer baking times.

Baking Steel

Baking steels are thick sheets of raw steel that are cut to size, polished, and seasoned with oil to prevent rusting. They are significantly more expensive than pizza stones, with prices starting at around $80 for a 1/4-inch steel and going up to $170 for a 3/8-inch thick option. Baking steels are also much heavier, with the thinnest options weighing upwards of 16 pounds.

The main advantage of baking steel is its superior conductivity. Steel absorbs and releases heat much faster than cordierite or mullite, resulting in shorter cooking times and a crispier crust. Baking steel is also extremely durable and can withstand high temperatures without cracking or shattering. It is also non-porous, so it doesn't absorb odors like pizza stones tend to do.

However, one downside of baking steel is that it may be too conductive for certain types of bread, causing the bottom of the loaf to burn before the rest of the crust or interior is cooked. Additionally, baking steels require occasional reseasoning, which involves coating them with vegetable oil before heating every few months or when rust starts to form.

Both pizza stones and baking steels can produce excellent results, and the choice between the two depends on your specific needs and preferences. If you're looking for an affordable, lightweight option that's great for cooking multiple batches, a pizza stone is a good choice. On the other hand, if you're willing to invest in a durable, highly conductive surface that will give you a crispier crust, then baking steel is the way to go.

Steam oven settings

Steam ovens have various settings that can be used to cook different types of food, including pizza. Here are some general guidelines for using a steam oven to cook pizza:

Preparation

Before cooking pizza in a steam oven, it is essential to prepare the dough and allow it to rest in the refrigerator for 2-3 days. This resting period enhances the flavour of the dough. On the day of cooking, divide the dough into two equal pieces and let it come to room temperature. Roll out the dough into a 12-inch circle and place it on a floured solid steam oven pan. Top the dough with your desired sauce and toppings.

Oven Settings

Place the pan with the prepared pizza into the steam oven on position 2. To select the cooking mode, press the centre knob twice to access the Gourmet Mode menu. Scroll to the right and select A8 – Fresh Pizza. Press the centre knob to confirm your selection. You can then adjust the browning level by scrolling the knob left or right and pressing the centre knob again. The oven will automatically adjust the cooking time based on your settings.

Cooking Tips

Steam ovens, such as the Sharp Superheated Steam Countertop Oven, offer several advantages over traditional ovens. They do not require preheating or defrosting, and they can cook food more quickly. The combination of superheated steam and conventional heat creates a crispy exterior while keeping the food moist and delicious inside.

Other Settings

In addition to the "Pizza" setting, steam ovens typically offer a range of preset cooking modes, such as "Toast," "Warm," "Bake/Reheat," and "Broil/Grill." Each mode has specific temperature ranges and default settings to suit different types of food. For example, the "Warm" setting is ideal for keeping food warm during holidays or before serving, while the "Broil/Grill" setting is perfect for cooking meats like chicken, beef, and seafood.

Pizza toppings

Pizza is a versatile dish, and the possibilities for toppings are endless. You can go classic with a Margherita, using tomato sauce, mozzarella, and basil leaves. Or, if you're feeling adventurous, try something unique like a white pizza with a garlic cream sauce, spinach, and feta cheese.

When choosing toppings for your pizza, it's essential to consider the cooking method. Since you're using a steam oven, you'll want to avoid overly wet or moist toppings that can lead to a soggy crust. Go for drier, low-moisture cheeses like cheddar or parmesan, and pat high-moisture cheeses like fresh mozzarella dry before adding them.

Meat toppings like pepperoni, Italian sausage, or bacon are always popular and tend to hold up well in a steam oven. Just ensure that any meat toppings are fully cooked before adding them to your pizza, as the steam oven may not cook them thoroughly.

For vegetables, roasted peppers, onions, mushrooms, and spinach work well. Again, ensure any vegetables are well-drained and patted dry to prevent excess moisture on your pizza. You can also experiment with different herbs and spices to add a flavour boost.

Lastly, don't overload your pizza with too many toppings, as this can affect the cooking process and lead to an unevenly cooked pizza. Keep it simple, and you'll be rewarded with a delicious, crispy, and perfectly cooked pizza straight from your steam oven.

Reheating pizza

Firstly, it is important to note that the reheating temperature depends on the desired crispiness of your pizza. For a crispier crust, a higher temperature is required. According to some sources, the ideal temperature to reheat pizza in a steam oven is 350°F for 5-10 minutes. However, if you prefer your pizza less crispy, a lower temperature of 250°F is recommended.

Before placing the pizza in the oven, wrap it in aluminum foil and place it on a baking tray. This setup will help ensure even heating. Once the oven has reached the desired temperature, place the pizza inside and let it heat for about 10 minutes. Check on your pizza at the 10-minute mark, and if it has reached your desired level of crispiness, take it out and enjoy! If you prefer a crispier texture, leave the pizza in the oven for a few more minutes.

Additionally, if you are short on time or only reheating a slice or two, you can use a nonstick skillet on a cooktop. Place the pizza slice in the skillet and cook over medium-low heat until the bottom layer of the crust is crisp. Then, add a teaspoon of water to the pan and quickly cover it with a lid or aluminum foil. This trick will help melt the cheese and ensure even heating.

Frequently asked questions