Listen to these experts so that you don't end up with any flaming pies.
Gas-fired tabletop ovens have adjustable flames, but they aren’t necessarily continuously adjustable in the way a stovetop burner is; the difference between high and low on my Koda is pretty narrow. You’ll need to play around with your oven to get a sense of how each end of the dial behaves and to look for ways to control oven temperature.
Feng Chen mentioned another bit of useful advice regarding ingredient prep and mise en place: “[You want to] have everything chopped and ready to go, but for ingredients you're worried might burn, keep them in the fridge until needed.”While you can put anything you want on a tabletop-oven pizza—how you dress your pies is entirely up to you—the moisture level in your toppings will determine how quickly they cook.
not a lot of time for the evaporation of water in cheeses or sauces.” For that reason, she tends to use “a very light combination of well-drained fresh mozzarella, dry low-moisture mozzarella, and a hard cheese like Pecorino or Parmesan” on her pies. And she's not averse to adding certain cheeses post-bake, to preserve their texture: "If I want a bigger bite of fresh cheese, I'll wait until after cooking the pizza to top it with a very good buffalo mozzarella, burrata, or ricotta.
As far as tomato sauce goes, I’ve found that you want to keep its moisture level on the low side, which is why I tend to drain canned tomatoes before blending or crushing them into a sauce. But as Ines mentioned, sometimes you mighta wetter pie: “Remember that more cheese and sauce equals a soggier pizza, which there ain't nothing wrong with! That's what a knife and fork are for, Napoli-style.
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