Pizza Oven Temperature (+ Pizza Reheat Oven Temp)
on Feb 23, 2023
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To make the best homemade pizza at home, it’s important to bake it at the correct temperature for the best results. If the oven is too hot, you could burn the pizza. If it’s too cold, it can get soggy. With the technique and Pizza Oven Temperature, you’ll be making pies that rival the ones at your favorite pizzeria! Plus, we’ll also share with you the best oven temperature to preheat pizza!
Pizza is fun to make at home and even more fun to eat. When you create the perfect combination of crust, sauce, cheese, and toppings, delicious things can happen! With this easy guide, you can make restaurant-quality pizza at home every time!
What’s the Best Temperature for Homemade Pizza Pizza
Homemade pizza tastes best when baked at a temperature between 400°F and 500°F. It’s important to wait until your oven is completely preheated before putting the pizza inside. This way, you’ll get an evenly cooked pizza every time.
Should I Bake the Pizza in a Convection Or Regular Oven?
You can achieve great homemade pizza using either a regular oven or a convection oven.
The regular oven will give you a thicker, softer crust while the convection oven results in a thinner, crispier pie.
Convection ovens work by using a fan to circulate hot air, which results in more even baking. In contrast, a regular oven has a single heat source located at the bottom of the oven and there’s no fan to distribute the heat. When using a regular oven, we recommend rotating the pizza at the halfway point for an evenly baked pizza.
How Hot Does A Pizza Oven Get?
You may have seen a pizza oven in a pizzeria or Italian restaurant. Unlike regular and convection ovens which are rectangular or shaped like a square, pizza ovens have a dome shape. This unique shape is perfect for baking pizza since it evenly distributes heat in a more efficient way.
These special pizza ovens can get as hot as 1000°F, but in practice, most pizzas are baked at temperatures between 700°F and 800°F. At these high temperatures, pizzas can be fully baked in just a couple of minutes.
Pizza Temperatures and Times
| Pizza Oven Temperature | Cooking Time |
| 350°F – 400°F | 15 – 20 Minutes |
| 425°F – 500°F | 13 – 20 Minutes |
| 525°F – 600°F | 8 – 12 Minutes |
| 625°F – 700°F | 4 – 6 Minutes |
| 725°F – 800°F | 2 – 3 Minutes |
| 825°F – 1000+°F | 80 – 100 Seconds |
Reheat Pizza Temperature
If you’re reheating leftover pizza, go ahead and preheat your oven to 375°F. Remember to allow the oven to fully preheat before you put the pizza inside.
Oven Temperature to Cook Frozen Pizza
For frozen pizzas, we recommend preheating your oven to 325°F. At this temperature, your pizza should be baked to golden brown perfection in 35-40 minutes.
FAQ
How Long to Cook Pizza at 450 F?
Using an oven temperature of 450°F, your pizza should be fully cooked in 15-20 minutes. You’ll know it’s done when the crust turns from white to a golden brown.
What Temperature Should Pizza Be Served At?
Pizza tastes best when served at a temperature of 150°F to 160°F. At this temperature, you can trust that the toppings and crust are fully cooked, making the pizza safe and delicious to eat.
If the pizza won’t be eaten right away, it needs to be stored at a temperature of at least 150°F, which is known as the hot holding temperature. If you’re not hot holding, you’ll need to store the pizza in the fridge or freezer and reheat it when you’re ready to eat.
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Best Pizza Oven Temp (+ Perfect Homemade Pizza Recipe)
Ingredients
- 1 packet active dry yeast, (2-1/4 teaspoons, or 8g)
- 1 cup warm water, 105-110°F (40-43°C, 250ml)
- 1 teaspoon sugar, (8g)
- 2 ½ cups all-purpose flour, (312g)
- ½ teaspoon salt, (3g)
- 1 tablespoon olive oil, (14ml) plus extra for greasing and brushing
Instructions
- Activate Dry Yeast: In a small bowl combine yeast, sugar and lukewarm water (105-110°F (40-43°C). Let it sit for 10 minutes until bubbly foam forms on the surface.
- Prepare the Dough: In a large bowl mix together flour and salt. Then create a well in the middle.
- Pour the yeast mixture into the well. Bring the flour in gradually from the sides with your hands to blend into the liquid.
- When everything is slightly mixed, add the oil. (It’s important to add oil last as this allows the flour to hydrate properly)
- Knead the Dough: Keep mixing and when everything starts to come together, knead your dough by hand for about 10 minutes until smooth and elastic (You will need about 8 minutes if you use a mixer. See notes below). You need to knead until the dough is soft and elastic. If it slowly bounces back when you poke it with your finger, it is ready for the next step.
- Let the Dough Rise: Grease another large bowl with olive oil. Place the dough into the bowl and rub with oil all over.
- Cover with plastic wrap and let it rise at room temperature for 30 minutes or until the dough has doubled in size. (After rising, you can wrap and store it in the fridge or freezer for later use, or if you use it immediately, continue to the next step).
- Preheat the Oven: When the dough almost finishes rising, this is the time to preheat the oven to 450°F (232°C). It usually takes about 15 minutes to heat up.
- Shape the Dough: Place the dough on a floured surface and stretch the dough by gently flattening it into a 12-inch (30mm) circle with your fingers. Stretch it out to about 1/8-inch (3mm) thick for a thin crust, and 1/4-inch (6mm) thick for a thick crust. (Avoid kneading the dough at this stage)
- Transfer it to a nonstick pizza pan or baking sheet lined with parchment paper.
- Use a fork to poke holes across the surface of the dough, so it doesn’t develop large bubbles while baking.
- Add Toppings and Bake: Brush your crust with olive oil and add your favorite toppings. Then bake for 15-20 minutes until the cheese is melted.
- Slice the pizza and serve warm.
Notes
- This recipe yields one 12-inch (30mm) pizza with a relatively thick crust.
- Storing Instructions: Let the dough rise completely and divide into portioned pieces for single pizzas. Tightly wrap each piece with parchment paper and place into a sealed ziptop bag, squeezing out the air. Store in the refrigerator for 2 weeks and in the freezer for up to 3 months.
- Yeast: This recipe uses active dry yeast. You can use instant yeast, which doesn’t need to be proofed first.
- Stand Mixer Instructions: Fit your stand mixer with a dough hook. Then add flour and salt to the bowl along with the proofed yeast mixture. Beat on speed 2 for 1 minute. Then add oil and beat for another 7-8 minutes until smooth and elastic.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
