this post was submitted on 22 May 2025
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Made a spinach, ham, onion, tomato pizza recently. It got me thinking.

Do yall typically sautée onions if you're putting it on pizza? Just curious what others prefer. I don't really have a preference. I like both.

Also I've been meaning to try it but does brushing the crust with olive oil or some kind of fat affect the presentation/flavor enough to be worth it?

(Asking about cooking in a typical household oven, not sure if it would be different with an actual high heat pizza oven)

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[–] Tolookah@discuss.tchncs.de 4 points 11 hours ago (1 children)

Steel or stone, preheated with the oven. (You could preheat that iron pan that I think I see under your pizza), as hot as your oven goes, 500f or 550f typically. 5-6 minutes at that temperature gets a good cook. A bit of oil on the crust helps.

[–] OneOverZero@sh.itjust.works 2 points 11 hours ago (1 children)

Tried heating up the cast iron while I put on the sauce/toppings but it seems kinda tricky. Too long and the dough doesn't retain a fluffy interior. With the right knowledge and timing I'm sure it can be done.

[–] Tolookah@discuss.tchncs.de 2 points 10 hours ago

What about having it mostly pre formed on the side, and starting that timer the moment the dough touches the pan? (And work fast)