What is the best oven temperature to cook pizza?

[Puggles]

Mod.edit: posts moved to create new thread (MG).

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.

Very delicious.

 

[SandwichShortOfAPicnic]

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.
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Very delicious.

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.

 

[msmofet]

I cook my homemade pizza on the highest temp for my oven. 550℉ for only a few minutes till it gets brown, and melty.

 

[badjak]

It depends on the pizza style as far as I know
Its only naepolitana that requires high heat and thats a style with minimal toppings

 

[TastyReuben]

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.

 

[CookieMonster]

I have a round stone, which I preheat - one hour - at oven max (550'F)
but turn the heat back to 450-475'F when the pizza goes in.

the super hot stone 'carry over heat' makes a nice crust bottom, the toppings don't get burnt . . .

 

[Barriehie]

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.

Agree on the different styles and crusts requiring different temps and times.