The Evolved Broiler Method: The Secret to Perfect Pizza
Quick Answer
To make perfect pizza, use the broiler to superheat your Baking Steel. For electric ovens, preheat at 450°F for an hour, then switch to broil for 5 minutes before launching. For gas ovens, preheat at 500°F. Broil the pizza for 90-120 seconds for incredible oven spring, then switch to convection bake for 2-5 minutes to finish. This evolved technique gives you the ultimate combination of a crispy, charred crust and perfectly melted toppings.
Editor's Note (January 2026): This post has been completely rewritten to reflect our new, evolved broiler method. The old technique worked, but this new version is a game-changer, especially for those with electric ovens.
The Broiler Method Has Evolved
For years, I've told people to use the broiler to make perfect pizza. It's the secret to getting that pizzeria-quality crust in a home oven. But like any good recipe, the technique has evolved.
We've discovered a better way, a "hack" that gives you more consistent results, more oven spring, and works flawlessly with both gas and electric ovens. The old method was good. This new method is next-level.
The Science: Why This New Method Works
We're doing two things here: creating massive oven spring and then finishing with a consistent bake.
1. Superheating the Steel By switching to the broiler for 5 minutes before you launch, you're pushing the surface temperature of the Baking Steel well beyond 500°F. When your dough hits that screaming hot surface, the water inside instantly turns to steam, rapidly expanding the dough and creating that explosive "oven spring" for a light, airy crust.
2. Top and Bottom Heat The broiler provides intense top-down heat, charring the crust and melting the cheese, while the superheated Steel cooks the bottom of the pizza. This combination mimics a professional pizza oven.
3. The Convection Finish After the initial 90-120 second blast from the broiler, we switch to convection bake. The fan circulates hot air, ensuring the pizza bakes evenly from all sides for a perfectly uniform, crispy finish.
The "Hack" for Electric Ovens
Here's the biggest change. Electric ovens have sensors that prevent the broiler from turning on if the oven cavity is already too hot. If you preheat to 500°F, your broiler might not even start, or it might take minutes to cool down enough to activate, killing your pizza-making momentum.
The solution is to preheat at 450°F. This keeps the oven just under its thermal limit. When you switch to broil, it fires up almost instantly, every single time. It's a simple hack that makes the process predictable and stress-free.
The New Broiler Method: Step-by-Step
1. The Setup
Place your Baking Steel on the top rack of your oven, about 7 inches from the broiler. You need enough clearance to launch and remove the pizza easily.
2. The Preheat (Choose Your Oven Type)
- For ELECTRIC Ovens: Preheat your oven at 450°F on convection bake for one hour.
- For GAS Ovens: Preheat your oven at 500°F on convection bake for one hour.
3. Go to Broil
About 5 minutes before you are ready to launch your pizza, switch your oven to the broil setting (high).
4. The Launch and Bake
- Launch your pizza onto the preheated Baking Steel.
- Let it cook under the broiler for 90 to 120 seconds. Watch it carefully; you want a nice char, but not a burnt top.
- After 90-120 seconds, turn the broiler OFF and switch the oven to convection bake (at the same temperature you preheated at).
- Rotate the pizza 180 degrees.
- Continue to bake for another 2-5 minutes, until the crust is golden brown and the cheese is perfectly bubbly.
- Remove from the oven and enjoy the perfect pizza.
Pro-Tips for Success
- Always Rotate: Even the pros in wood-fired ovens rotate their pizzas. Ovens have hot spots, and rotating ensures an even bake. Make it a habit.
- Practice Makes Perfect: The first time you do this, you might slightly over-char the top. Don't worry. You'll quickly learn the perfect visual cue for when to switch from broil to bake in your specific oven.
- Use Convection Bake: If you have it, use it. The circulating air is your best friend for achieving a uniformly crispy crust.
About Andris
I'm Andris Lagsdin, and I invented the Baking Steel in 2012 after years of chasing the perfect homemade pizza. I'd worked in professional kitchens alongside chefs like Todd English, but couldn't recreate that pizzeria-quality crust at home—until I read one line in Modernist Cuisine: "Steel conducts heat better than stone." My family had run Stoughton Steel Company for over 50 years, so I grabbed a slab from my dad's shop and tested it. That first pizza told me everything: steel beats stone. Today, tens of thousands of home cooks and pros use Baking Steel to make legendary pizza, bread, and more from regular ovens. Read more about my story and the Baking Steel journey.
Frequently Asked Questions
Why preheat at 450°F for electric ovens?
Electric ovens have safety sensors that shut off the broiler if the oven gets too hot. Preheating at 450°F keeps the oven under this limit, so the broiler will turn on immediately when you need it.
What if I don't have a convection setting?
No problem. Just use the regular "Bake" setting for the final 2-5 minutes. You may need to add an extra minute or two to get the same level of crispiness.
How do I know when to switch from broil to bake?
It's a visual cue you'll learn with practice. You want to switch before the top gets too dark. Look for significant bubbling in the cheese and the start of a nice golden-brown char on the crust.
Can I use this method for any pizza dough?
Yes! This technique works beautifully with our 72-Hour Dough, the I Want Pizza Tonight Dough, and even store-bought dough.
Where is the best place to put my Baking Steel?
The top rack is ideal, as long as it's about 7 inches from the broiler. You need enough space to comfortably launch and retrieve your pizza with a peel.
Do I need a Baking Steel to use this method?
While you can use a pizza stone, a Baking Steel gets significantly hotter and retains heat better, which is crucial for this high-heat broiler method. The steel's superior heat retention is what gives you that explosive oven spring and crispy bottom crust. Check out our Baking Steel collection here.
How long does the total cook time take?
Total cook time is typically 3.5 to 7 minutes: 90-120 seconds under the broiler, plus 2-5 minutes of convection baking. The exact time depends on your oven and how crispy you like your crust.
Can I use this method for thick crust pizza?
This method works best for thin to medium crust pizzas. For thicker crusts, you may need to extend the convection bake time to ensure the dough cooks through completely.
