KITCHEN PRACTICE 3 — Finishing Under the Broiler
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Chapter: Italian Cookery 7 — Baking Pizza at Home

TASK
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Bake a third pizza, finishing the last 1-2 minutes under the broiler
rather than leaving it on the regular bake setting throughout.
Compare the top's char and colour against a pizza baked without the
broiler finish.

WHAT TO DO
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1. Prepare and top a third pizza the same way as the previous two
   Kitchen Practice exercises.
2. Launch it onto your fully preheated stone or steel and bake on
   your oven's regular maximum-temperature setting for most of the
   normal bake time.
3. In the last 1-2 minutes, switch your oven to its broiler (grill)
   setting. Stay close and watch continuously — broilers work very
   fast, and the difference between perfectly charred and burnt can
   be a matter of seconds.
4. Remove the pizza the moment you see good, even char developing on
   the cheese and crust rim.
5. Compare its top against one of your earlier pizzas that was baked
   entirely on the regular setting, without a broiler finish.

WHAT TO EXPECT
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- The broiler-finished pizza should show real dark spotting on the
  cheese and the crust's high points — a genuine char, not just a
  golden-brown colour.
- The pizza baked without a broiler finish will likely look more
  evenly golden but without that same deep, blistered char on top,
  since the regular bake setting heats more gently and from a
  greater distance.
- If the broiler-finished pizza looks burnt in patches rather than
  charred, that's a sign you left it under the broiler slightly too
  long — worth checking even more frequently, or even leaving the
  oven door slightly ajar to watch, next time.

WHY THIS WORKS AS AN ANSWER
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The broiler is the closest thing a home oven has to a wood-fired
oven's intense, direct, all-at-once radiant heat from above — the
regular bake setting simply can't replicate that character no matter
how long you leave the pizza in, since it heats more gradually and
diffusely. This exercise demonstrates that the broiler finish is a
genuinely different heating mechanism, not just "more heat for
longer," which is exactly why it needs to be watched constantly
rather than set and left.