Comment on My pizza doesn't list the temperature it should be cooked at

artichokecustard@lemmy.dbzer0.com ⁨3⁩ ⁨weeks⁩ ago

• Viking_Hippie@lemmy.dbzer0.com ⁨3⁩ ⁨weeks⁩ ago

  That’s 420° Celsius, right? Fir that delicious charcoal effect

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  • excral@feddit.org ⁨3⁩ ⁨weeks⁩ ago

    Professional pizza ovens do reach temperatures do reach 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.

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    • froh42@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      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.

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    • Damage@feddit.it ⁨3⁩ ⁨weeks⁩ ago

      Pizza ovens are usually at around 320°C, I’ve seen from 300 to 350… I’ve never seen one set above 350

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      • dustyData@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

        Brick ovens can go there, doesn’t mean that you should cook the pizza at that unless you’re one who likes charcoal as a topping.

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  • remon@ani.social ⁨3⁩ ⁨weeks⁩ ago

    No, just 420°. But since pizzas have rotational symmetry you also use other funny angles, like 69°.

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  • SaveTheTuaHawk@lemmy.ca ⁨3⁩ ⁨weeks⁩ ago

    Cajun pizza

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    • Viking_Hippie@lemmy.dbzer0.com ⁨3⁩ ⁨weeks⁩ ago

      As long as it contains 0% James Carville by volume

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• Lost_My_Mind@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  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.

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  • eager_eagle@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    5min at 410 + 10min at 425, perfect avg

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    • Lost_My_Mind@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      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.

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• Psythik@lemmy.world ⁨1⁩ ⁨week⁩ ago

  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.

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