Most optimal pizza type or style for home oven?
I have an electric oven with a "broiler" function. Its not bad, but temperature-wise it doesn't get close to the 450°C required for "real" neapolitan style pizza. I think it is below 250°C on the highest setting.
So I was wondering, since I can never achieve real pizza with what I have on hand, are there styles of pizza, I could actually nail with my oven?
I was thinking, that Sicily style and other deep dish pizzas should be a good fit for an oven with low maximum temperature?
What about Roman style pizza?
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"Optimal" is a matter of taste and opinion with regard to this question. I am not sure we can answer that. I would start with a calibrated oven thermometer and crank your oven, so you know what temperature you can achieve. In my home oven, I can achieve a decent Neapolitan style pizza using a pizza steel and oven temps slightly below 260C (500F). This is well-below the ideal temperature, but with a long pre-heat, and longer than typical cooking time, it works out well. Alternately, there are thick crust sheet pan pizzas, deep dish pizzas (Chicago style), and pizzas that can be made in a cast iron pan...all of which should be easy to do in any home oven.
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