Why temperature matters
Pizza is about the balance between top and bottom. Too low and you get a pale, bready crust. Too high and the bottom burns before the cheese melts. The right temperature cooks the base crispy while the toppings bubble and char in the same timeframe.
Temperature by pizza style
| Style | Temp | Bake time | What happens |
|---|---|---|---|
| Neapolitan | 430-500C / 800-930F | 60-90 sec | Leopard-spotted char, soft center, puffed cornicione |
| New York | 290-370C / 550-700F | 5-8 min | Crispy bottom, foldable slice, golden brown |
| Detroit | 250-290C / 480-550F | 12-15 min | Crispy caramelized cheese edges, airy interior |
| Chicago Deep | 220-250C / 425-480F | 25-35 min | Fully cooked thick crust, bubbly cheese |
| Roman al Taglio | 280-320C / 535-610F | 8-12 min | Crispy bottom, open airy crumb |
Home oven (max 250-275C)
Most home ovens top out around 250C. Enough for NY, Detroit, and Chicago, but not for true Neapolitan. Maximize your home oven: use a pizza steel (transfers heat 20x faster than stone). Preheat 45-60 minutes at max temp. Position steel on top third rack and broil for the last 2 minutes.
Home oven hack
Preheat at max with convection for 1 hour. Launch on steel. After 4 min, switch to broiler for 90 sec. Closest to pizzeria results you can get at home.
Pizza ovens (400-500C)
Dedicated pizza ovens reach 450-500C. At these temperatures, Neapolitan cooks in 60-90 seconds. Our top picks:
| Oven | Max temp | Best for | |
|---|---|---|---|
| Ooni Koda 16 | 500C | Neapolitan, NY-style | View |
| Ooni Karu 2 | 500C | Multi-fuel (wood/gas) | View |
| Ooni Koda 2 Pro | 500C | 18-inch pies, even heat | View |
| Ooni Volt 2 | 450C | Indoor, electric | View |
Affiliate links. We earn a small commission at no extra cost to you.
Common mistake: Launching before the stone is ready. Air can be 500C while stone is only 350C. Use an infrared thermometer and wait for stone to reach 400C+.
Adjusting dough for your oven
| Oven type | Sugar? | Oil? | Hydration |
|---|---|---|---|
| Pizza oven (450C+) | No (burns) | No | 58-65% |
| Home oven (250C) | Optional 1-2% | 1-3% | 63-70% |
| Pan/Detroit | Optional 1% | 2-3% | 70-78% |
Essential temperature tools
FAQ
Can I make Neapolitan in a home oven?
Not authentic Neapolitan. You need 430C+ for leopard spotting and 60-second bake. But you can make excellent pizza with a steel and the broiler technique above.
Why does my bottom burn?
Stone too hot relative to top heat. In a pizza oven, turn flame down after launching. In a home oven, move steel up one rack. For Detroit, reduce temp by 10C.