Pizza is a beloved dish across Canada, and whether you're baking it at home or getting it from your favorite local pizzeria, the temperature at which it’s cooked plays a crucial role in determining the final result. From crispy crusts to perfectly melted cheese, the baking temperature can significantly influence the texture, flavor, and overall quality of your pizza.
In this blog, we’ll explore how temperature affects your pizza baking results, including how to adjust it to get the perfect pie every time.
Before delving into the details, let's first understand why temperature is important in pizza baking. When you place a raw pizza in the oven, heat causes several reactions within the dough and toppings which ultimately result in a deliciously cooked pizza. Temperature influences these reactions, and getting it right can make all the difference between a soggy or burnt pizza and a perfectly cooked one.
The ideal temperature for baking pizza varies depending on the type of pizza you are making. In general, there are two temperature ranges to consider: high heat for Neapolitan-style pizzas and moderate heat for thicker, more traditional pizza types like New York-style or deep-dish.
Neapolitan-Style Pizza (800°F–900°F)
Neapolitan-style pizza, characterized by a thin crust and simple toppings, requires extremely high heat to cook properly. In Italy, pizza ovens often reach temperatures of up to 900°F (480°C). At these temperatures, the pizza cooks in a matter of minutes, resulting in a crispy crust with a slight char, and perfectly melted cheese.
New York-Style Pizza (500°F–550°F)
New York-style pizza, with its crisp yet chewy crust and foldable slices, is baked at a lower temperature compared to Neapolitan pizza. An oven temperature of around 500°F to 550°F (260°C–290°C) is ideal for achieving the signature texture and flavor. This temperature allows the dough to cook through without burning the toppings, providing a satisfying balance between crispness and chewiness.
Deep-Dish and Pan Pizza (400°F–450°F)
Deep-dish or pan pizzas, which have a thicker crust, require a moderate baking temperature of 400°F to 450°F (200°C–230°C). These pizzas need more time in the oven to cook the thick dough and ensure that the toppings are properly heated through. The moderate temperature ensures that the pizza doesn’t burn while allowing the crust to bake to a golden brown.
The crust is one of the most important components of any pizza. Its texture, whether chewy, crispy, or airy, is greatly affected by the baking temperature.
High Heat for Crispy, Airy Crusts
At high temperatures, like those used for Neapolitan-style pizza, the crust bakes quickly and becomes crispy on the outside while remaining soft and airy inside. The heat causes the water in the dough to evaporate rapidly, creating steam that helps the dough rise quickly. This rapid cooking process prevents the dough from becoming too dense and keeps it light and crispy.
Moderate Heat for Chewier Crusts
When baking at moderate temperatures, such as those used for New York-style or deep-dish pizza, the dough has more time to bake, resulting in a chewier texture. The extended baking time allows the gluten in the dough to relax, creating a satisfying chew. However, if the temperature is too low, the dough can become overly dense and bread-like, lacking the desired elasticity.
Low Heat for Soft and Thick Crusts
When baking a thick pizza crust at a lower temperature, like deep-dish, the dough has time to rise more evenly and bake through without burning the top or bottom. This results in a softer, thicker crust that is more substantial but still maintains a bit of crunch.
The toppings on your pizza also react differently depending on the oven temperature. Whether you're baking with fresh vegetables, meats, or a variety of cheeses, the way these ingredients cook in the heat of the oven is crucial to achieving a delicious pizza.
High Heat for Perfectly Cooked Toppings
At high temperatures, the toppings on your pizza cook quickly, which is essential for delicate ingredients such as fresh herbs, thinly sliced vegetables, or even fresh mozzarella. The intense heat will melt the cheese rapidly while also slightly caramelizing the toppings. This quick cooking process enhances the natural flavors of the ingredients and prevents them from becoming soggy or overcooked.
Moderate Heat for Even Cooking
With moderate temperatures, toppings like sausage, pepperoni, and mushrooms have more time to cook through without burning or drying out. This is perfect for pizzas that require a longer cooking time to ensure that the ingredients are fully cooked and flavorful. The heat is also perfect for melting cheeses like cheddar or provolone, which require a little longer time in the oven to melt and brown.
Low Heat for Delicate or Cold Ingredients
If you’re using delicate ingredients like ricotta or fresh mozzarella, or if you prefer a pizza with raw veggies (such as arugula), it’s best to bake at lower temperatures. This prevents these toppings from burning or overcooking while allowing them to warm up without becoming soggy. The lower temperature also ensures that toppings like cold cuts or fish don’t dry out in the oven.
In Canada, many people opt for conventional home ovens, but the type of oven you use can impact how heat is distributed and, ultimately, the results you get.
Conventional Ovens
A conventional oven typically bakes from the top and bottom, which can result in uneven heat distribution. To counteract this, you can use a pizza stone for stone baked pizza or steel to help distribute heat more evenly, creating a crispier crust. Preheating your oven is essential for achieving the right baking temperature.
Convection Ovens
Convection ovens circulate hot air, which can cook pizza more evenly and faster. This type of oven is great for baking multiple pizzas at once and can help achieve a crispier crust and uniformly melted cheese, especially for thicker crusts.
Wood-Fired Ovens
Wood-fired ovens are the gold standard for high-temperature pizza baking. With a wood fire, temperatures can easily reach 800°F or more, creating the ideal environment for Neapolitan-style pizza. The radiant heat from the fire results in an evenly cooked pizza with a delicious smoky flavor.
Visit Joe's Pizza Stone for the Perfect Stone Baked Pizza
At Joe's, we make every pizza from scratch with the freshest ingredients — no shortcuts here! Our secret? We cook every pie on a hot stone, giving you that perfectly crispy, irresistible finish.
Got dietary restrictions? No problem. Everyone should be able to enjoy a delicious pizza, which is why we also offer gluten-free pizza in Sherwood Park. Our gluten-free crust is just as tasty as our classic one, so you’re not missing out on anything. Because let’s be honest, no one should have to skip out on the joy of a perfectly baked pizza!
