What is the best oven temperature to cook pizza?

Puggles

Puggles

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When I went to my favorite pizzeria the other day, I tried to look at everything I could to get some ideas and noticed that their o⁶vens are set to 480, that seems low to me, but they make the best pizza I've ever had, so I decided to see of there's anything to it. The time is obviously longer, but I think it helps the crust more.
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Very delicious.
 
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Puggles said:
When I went to my favorite pizzeria the other day, I tried to look at everything I could to get some ideas and noticed that their ovens are set to 480, that seems low to me, but they make the best pizza I've ever had, so I decided to see of there's anything to it. The time is obviously longer, but I think it helps the crust more.
View attachment 120961
Very delicious.
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Funny you should mention that. I’ve recently watched a pizza making YouTuber explaining that pizza people are obsessed with high heat and most ovens are too hot for creating the perfect pizza. He reckons you’re better off at a lower temp of 270c (518f) 🤷‍♀️
His pizza did look good.

I haven’t tried it yet because I’m pretty thrilled with the results I’m getting on 370c (700f) which cooks a pizza in 2 1/2mins. Useful when there are four people waiting.
 
I cook my homemade pizza on the highest temp for my oven. 550℉ for only a few minutes till it gets brown, and melty.
 
Something like a thinner NY-style pizza, you usually want as high as your oven will go - 525F/550F, and if you’re using a steel or stone, heat that up with it, and heat it for a good hour.

There are lots of things home pizza makers who are into the styles that call for a super-hot oven will do. I know some folks who have lined their home oven with pizza stones propped up the sides and the back, to better radiate heat, and a couple who intentionally broke the locks on their oven doors, the one that engages automatically when running a self-cleaning cycle, because the cleaning cycle can get up around 900F, which is what a dedicated pizza oven will do, and you can crank out a pizza in 90 seconds.

Other styles, though, like pan, deep-dish, Detroit, grandma, Sicilian (by which I mean the American pizza style named after Sicily), etc use much lower temps, to allow the pizza to cook through evenly.
 
TastyReuben said:
Something like a thinner NY-style pizza, you usually want as high as your oven will go - 525F/550F, and if you’re using a steel or stone, heat that up with it, and heat it for a good hour.

There are lots of things home pizza makers who are into the styles that call for a super-hot oven will do. I know some folks who have lined their home oven with pizza stones propped up the sides and the back, to better radiate heat, and a couple who intentionally broke the locks on their oven doors, the one that engages automatically when running a self-cleaning cycle, because the cleaning cycle can get up around 900F, which is what a dedicated pizza oven will do, and you can crank out a pizza in 90 seconds.

Other styles, though, like pan, deep-dish, Detroit, grandma, Sicilian (by which I mean the American pizza style named after Sicily), etc use much lower temps, to allow the pizza to cook through evenly.
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Agree on the different styles and crusts requiring different temps and times. :thumbsup:
 
I want to make and par-bake some pizza bases for freezing.
I’m thinking topped and ready to go straight in the oven from the freezer but some plain bases as well.

Does anyone have any advice or experience on how to cook them? Obviously barely done but how barely?
What do you think about stopping the tomato soggying up the pizza? 🤷‍♀️

I think out resident Pizza Kings are TastyReuben and Puggles if I’ve missed another pizza maniac, apologies.
 
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Not a pizza expert but I am a bread freak! I'd suggest oven at 475°F, dough no thicker than your finger, stone or steel is good, and let it rip until lightly tanned, about 5 minutes. Brushing, lightly, with a bit of oil after it's baked and cooled will help prevent soggy crust later.

Let it cool and then build your pie. Freeze as quick as possible, assemble with cold products. The longer it sits the "wetter" the crust will become, but you knew that already!
 
SandwichShortOfAPicnic said:
I don’t know what this is?
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It’s a metal thing for transferring oven heat into a pie (or something similar). The prongs push down into the dish you’re baking.

Priazzos were two-crust pizzas - sort of like a meat pie…but pizza.

ETA - I’ve used one of those gadgets at a Pizza Hut, making my own custom priazzo.
 
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