For most of my life (culinarily and not so culinarily), the household oven has exclusively been used as a secondary storage unit for the “not-so-everyday” lineup of pots, pans, lids, and baking trays. This is fairly common practice in Korean American households. Most of our culture’s cooking is done on the stove or in a preservation vessel. Sure, there were baked ribs here and there, and of course the fan favorite mussels dynamite, but nothing that a countertop convection oven couldn’t handle.
Recently—within the last two years or so—I’ve been trying to embrace our oven and learn to bake, roast, and braise things in it. This has also meant that I’ve needed to learn how to use a kitchen thermometer. And….measure precisely. Who am I?
More on that whole journey another time. Today’s post is dedicated to the pizza making/baking chapter of Me,Myself,&My Oven.
After many attempts at pizza making at home—specifically making sheet pan pies—and failing miiiiiiiserably, I gave up. Really threw i…