Kitchen Hacks
The Built-In Oven Feature You're Not Using Yet
Gorgeously caramelized vegetables await.

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30 Comments
Printz
December 26, 2019
Ummm, guys-this idea of bottom roasting vegetables is terrible. You run the risk of damaging your expensive oven for what purpose? Use lowest rack & high heat in a preheated oven and results will be excellent!
Nagesh K.
December 25, 2019
I have been using this technique for baking pizza in my oven for many years. Works like a champ. Yet to disappoint !!
Allison H.
May 13, 2019
So for clarity it’s 500 degrees for 10 minutes on the bottom and then move to the middle rack for the remaining time?
M S.
February 11, 2019
Hmmmph. Was pleased with result when I put a cast iron pan on the lowest possible shelf to preheat. Then, put a chicken pot pie with a full crust on the shelf to better bake the internal crust. Worked beautifully.
Smaug
July 24, 2018
I first learned to bake pizzas on the oven floor, and it worked well on the oven I had at the time, but it did not on other ovens I've tried since. Not a matter of running into heating elements; I think the variability is mostly a matter of distribution of thermal mass; also, some oven floors are not flat, some are vented etc.
BerryBaby
July 24, 2018
I have a new oven and no, cannot put anything on oven floor. No need to. The new ovens bake and roast everything beautifully. Follow manufactures recommendations for best results.
Carole
March 8, 2018
So the article says not to use parchment paper for crisper vegetables then the pictures have...parchment paper
amal
February 11, 2018
I make pizza and man'ousheh directly on the oven floor without a tray! (put the dough on a parchment paper lined tray, garnish it then with a firm wrist movement let the paper with garnished dough slide onto the oven floor)
hollygewandter
June 22, 2017
important warning from the dacor manual:
"WARNING - NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the range and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard."
"WARNING - NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the range and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard."
Rose L.
June 22, 2017
i've recommended baking pies on the floor of the oven for the first 20 minutes for a crisp bottom crust. of course you can't do that if there are coils on the bottom of the oven or if you have an oven that specifically says not to such as the Gaggenau but it's really a terrific technique!
Amy N.
June 22, 2017
Just made a roasted shrimp and broccoli dish that I love this way and it was twice as good! Thanks for the tip-
Karenteacher
June 18, 2017
I have a gas oven - so, no, not putting anything on the floor of my oven :)
Also, my broiler is in the drawer at the bottom; I don't think I've ever put the racks higher than the middle of the oven. Please remember when making comments such as those in this article that not everyone has an electric oven.
Also, my broiler is in the drawer at the bottom; I don't think I've ever put the racks higher than the middle of the oven. Please remember when making comments such as those in this article that not everyone has an electric oven.
Gwen W.
June 18, 2017
Karenteacher, I too had my broiler in the drawer at the bottom of my last stove/oven... Best broiler I ever had! and I agree, this gas stove states specifically NOT to put anything on the floor. People would be wise to consider their stoves limitations (and advantages in others) before following some suggestions.
Gwen W.
June 18, 2017
But you best be prepared that an awful lot of oven's - unless spotlessly clean - will create smoke to drive you out of the house - and it could easily linger for days! I suggest stones and max 450 (maybe even 475) Plus an hour is a bit excessive - 20 minutes minimum and probably up to 35 for most.,
Sam1148
June 17, 2017
For pizza. I used to use a pizza stone. Now, I invert a sheet pan and roll the dough out on directly on the pan on the bottom side of the pan and use silplat on top the dough while rolling it out (not for baking).
Then it gets decorated and put in a 400F oven for about 15 mins.
Using 00 Italian flour..with 1 cup 00 to 2 cups bread flour..is the perfect ratio for the dough for me.
And lately I've been lowering the temp to 375...and the results are just fine...with a slightly longer cooking time. Just mess with it with a broil if you think it needs it for the last 5 mins.
Basically, after using a pizza stone for years...I now use a inverted sheet pan and a slower oven...I think it's much better and keeps the kitchen cooler.
Then it gets decorated and put in a 400F oven for about 15 mins.
Using 00 Italian flour..with 1 cup 00 to 2 cups bread flour..is the perfect ratio for the dough for me.
And lately I've been lowering the temp to 375...and the results are just fine...with a slightly longer cooking time. Just mess with it with a broil if you think it needs it for the last 5 mins.
Basically, after using a pizza stone for years...I now use a inverted sheet pan and a slower oven...I think it's much better and keeps the kitchen cooler.
soupcon
June 16, 2017
Have had a baking stone on the bottom shelf of my oven for years. Heat is much more even as the baking stone holds +++ heat and when the door to the oven is opened the oven regains it's temp more quickly due to the heat sink on the bottom shelf. Great also for putting baking sheets on or even metal pie plates as the bottom crust cooks properly due to more direct heat transference. There are many reasons to have a baking stone at all times in your oven as a heat sink.
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