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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!
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Best Pizza Oven Temp (+ Perfect Homemade Pizza Recipe)

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!
Prep Time10 minutes
Cook Time15 minutes
Resting Time30 minutes
Total Time55 minutes
Servings: 4 servings
Author: Izzy

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.