Professional pizza ovens do reach temperatures between 350°C and 500°C. So 420°C isn’t unreasonable for a pizza, your oven at home probably won’t get that hot though.
Weed references aside, pizzerias cook their pizzas at anywhere from 500-1000°F depending on the place and type of pie, so given that most home ovens max out at about 500-550, don’t be afraid to crank it to the max (just don’t forget to reduce the cooking time to compensate). The texture of the crust ends up being more like a pizza place’s crust when you use more heat.
i always cook pizza at 420° bc it just feels right
That’s 420° Celsius, right? For that delicious charcoal effect
Professional pizza ovens do reach temperatures between 350°C and 500°C. So 420°C isn’t unreasonable for a pizza, your oven at home probably won’t get that hot though.
I have a cheap small electric 400C pizza oven, but that’s not something you’d use for frozen pizza. And I still wished it could get a bit hotter…
The pizza I make is still decent, however - already got the approval from a few Italian friends. It’s Neapolitan style pizza, not Roman.
Cajun pizza
As long as it contains 0% James Carville by volume
I mean…my convection oven does either 410, or 425.
I cook everything at 425. So you’re not far off from what I do.
5min at 410 + 10min at 425, perfect avg
Pssshhhh!!! I ain’t doin all that!!!
I’m putting the it in for 15 minutes, then forget about it, and remember 2 hours later that I cooked a now cold pizza.
Weed references aside, pizzerias cook their pizzas at anywhere from 500-1000°F depending on the place and type of pie, so given that most home ovens max out at about 500-550, don’t be afraid to crank it to the max (just don’t forget to reduce the cooking time to compensate). The texture of the crust ends up being more like a pizza place’s crust when you use more heat.