Wolf & Fin

Pizza With the Anova Precision Oven

Ingredients

Amount	Ingredient	Calories	Link
500 grams	Flour	240500
355 grams	Water	0	Use Fresh Water!
2 tsp.	Active Dry Yeast	24
1 tsp.	Sugar	16
2 tsp.	Kosher Salt	0
1 lbs.	Mozzarella & Cheddar Cheese	336	Buy Fresh!
1/2 lbs.	Pepperoni	1121	Buy Fresh!
14 1/2 oz.	Tomato Sauce	118	Buy Fresh!
1 tbsp.	Tomato Paste	24	Buy Fresh!
1 tsp.	Kosher Salt	0
1/8 tsp.	Black Pepper	1
1/8 tsp.	Garlic Powder	1
1/2 oz.	Parmesan Cheese	19

Preparation

Pizza, an American favorite! It was only a matter of time before we put the Anova Precision Oven through it's paces with a homemade pizza. The results were much better than expected. Please note, this recipe takes a little bit of planning (24 hours) for the best results.

First, start off with the dough. Add the flour, water, active dry yeast, sugar, and kosher salt. Mix and kneed until the ingredients are combined. Place the dough into a lightly oiled container and set aside covered in a room temperature environment to rise. We gave the dough 2 hours before punching it down and rolling the dough into 6 individual pizza doughs. Once formed we set aside in the refrigerator for 24 hours covered until the following evening.

Fast forward to the next day, when ready to cook preheat the Anova Precision Oven to its max settings using the following settings below. Please note, you will need a pizza stone or steel of some sort to have any chance of reasonable success.

Step 1 - Preheat

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 482 °F
Steam: 100%

When the oven is ready, make the pizza. Start by rolling the dough out on a lightly floured pizza peel. Lightly add sauce until the pizza is evenly covered. Then add the cheese and your favorite toppings. When your master piece is complete carefully transfer the pizza into the oven and cook until done. Our pizzas took approximately 8-9 minutes until done using the settings below.

Step 2 - Bake

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 482°F
Steam: 100%

Time: 8-9 Minutes

Once the pizza is cooked remove from heat and generously top with freshly grated parmesan cheese. Please be careful, that sauce is hot! Allow to sufficiently cool before serving.

Informal Testing

We tested the Anova Precision oven with many different settings ranging from 100% steam to no steam. Rear element, top element, etc. Below were the results to our informal test.

Anova Precision Oven - Rear Element, 100% Steam

This produced the best crust out of the Anova Precision Oven. The dough was crispy on the outside and chewy on the inside. During this experiment we realized that the oven had a hot spot on the rear right side.

Anova Precision Oven - Rear Element, 0% Steam

This produced an ok crust. The dough was missing the crispiness and the chewiness seemed to be lacking as well. The hot spot was still an issue.

Anova Precision Oven - Top Element, 0% Steam

We reconfigured the oven to heat via the top element in hopes of taming that hot spot on the rear right side of the oven. It did not really help as much as hoped and we still had to tend to the pizza to make sure it browned evenly on all sides.

Anova Precision Oven - Top & Bottom Element, 0% Steam

Next we testing using the top and bottom elements. We still faced challenges with hot spots.

Traditional Oven

The Anova Precision Oven has a max temperature of 482 degrees. In our opinion it simply cannot compete with ovens that are capable of baking at a much higher temperatures. We got the best crust, crispiness, and chewiness out of our traditional oven which is capable of 550 degrees.

Summary

Both ovens were able to make great looking pizzas. Both ovens made delicious pizzas that most people would probably enjoy. If you are a crust person, and depending on how you like your crust, other baking methods might be preferable to the Anova Precision Oven.

Nutrition

We calculated each pizza to roughly average 568 calories. This is highly dependent on which toppings and amount you decide to use.

Recommended Serving Size: 1 8-inch pizza (Approximately 568 cal.)
Total Servings: Approximately 6

Items Used

Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.