The Right Oven Temperature for Homemade Pizza

What is the temperature at which the pizza is cooked? To make our pizzas "special", you need first-class ingredients, some notions, and some advice. Sometimes, unfortunately, all this is not enough, if you do not know the characteristics and potential of the oven you use.

So, before you start, you should read these tips and know how to use a pizza stone in a gas oven to get good pizzas at home.

The secrets of pizza: the oven

We take it for granted that all professional pizza makers are already aware of the cooking temperatures of pizza: about 300-320 degrees for an electric or gas oven, and around 450 degrees for the wood oven, so in this article we will deepen the subject of baking pizza for those who try to make it at home, with the classic home oven.

The gas ovens for cooking, which have a maximum temperature of 250 ° C, can be of two types: ventilated and non-ventilated. If your oven is not ventilated, cook the pizza at the bottom; on the contrary, if it is ventilated, cook it in the middle of the oven. The only exception is the baked pizza, which in both types of the oven is better to cook in the center.

Tip: The biggest problem you encounter when baking pizza in your home oven is when you bake the pizza. When you open the door of the oven, we will have the total dispersion of heat accumulated, to overcome this inconvenience, we suggest you use a refractory stone at the bottom of the oven, which in this way will manage to maintain high temperatures even when we open the oven to bake pizzas. Remember to always bring your oven to the maximum temperature, which is usually reached after leaving it on for at least 15 minutes.

**** I don't have a refractory stone, how do I do it? Very simple, take four classic bricks and lay them on the bottom of your gas oven. You will get the same identical results.

What is the temperature at which the pizza should be cooked?

In electric ovens, ventilated or not, the pizza must be cooked in the upper part near the heating elements: also, in this case, I suggest to use the refractory stone to maintain high temperatures even after the oven is opened. For baked pizza, the first part of the baking must be done at the bottom of the oven, and then finish it at the top, near the heating elements.

In electric and gas ovens it is useful to add a bowl with hot water before baking: it will help to give moisture to the dough.

For single-pizza ovens with refractory stone at high temperatures or even ovens that can cook in 5 minutes, the pizzas should be inserted already stuffed and ready to be cooked.

The secrets of pizza: the tomato

The most suitable tomatoes for pizzas are the peeled San Marzano or similar type. To obtain the best taste, they must be crushed with the hands and then seasoned with salt, extra virgin olive oil, and basil.

I suggest preparing the tomato topping even one day before the cooking of the pizza. In this way, the filling will acquire even more taste, but you must take care to keep it well covered in the refrigerator to avoid contamination with other flavors.

The secrets of pizza: mozzarella

Always buy fresh mozzarella, cut it into slices or julienne for the round pizza, but remember that for the one in the pan is always better to cut it à julienne.

Always use fresh mozzarella not only for the taste but also to ensure that the pizza never appears dry.

Buffalo mozzarella should be used only when the cooking is short (like a wood-fired oven or an oven at 400° C) because otherwise, the pizza would be too watery. For ovens that do not reach high temperatures should always be placed at the last minute.


Pizza secrets: vegetables

Scald the vegetables slightly and fry them in a pan with a drizzle of extra virgin olive oil. Add to the pizza or tomato before baking and cover with the mozzarella. If the oven temperature does not exceed 300° C, add them at the last minute.

Grilled vegetables, on the other hand, should be placed on the pizza when it comes out of the oven and when the product is not hot, to leave all the culinary properties unaltered.

The secrets of pizza: cold cuts

A trick to prevent the cured meats from drying out and losing their flavor: place them under the mozzarella, thus preserving their aroma and quality. Obviously, an exception is made for those recipes that expressly specify to add cured meats when they leave the oven.

The secrets of pizza: flour

One thing to know about the W of flours is that the lower the value of the W, the shorter the leavening. But first of all it is necessary to understand what the W indicates: it is the unit of measurement of the strength of the flour, i.e. the resistance to pressure of the kneaded flour.

For bread, the choice of suitable flour starts from W 180 up to 380, depending on the result you want to obtain: there are many varieties, from the basic model (the "cafone" bread, the one with a lot of breadcrumbs) up to a blown.

In the preparation of the focaccia is better to use a flour with W 180-200 for a soft dough type Genoese, while instead you can get up to W 260 for a crispy dough.

For pizza, the choice goes from W 180 (for a short leavening) to W 350 (for a medium-long leavening even with the use of the refrigerator).

If you do not know the value of W or it is not mentioned on the label you can mix 70% of 00 flour classic with 30% of manitoba flour and certainly, you will not be wrong.

The secrets of pizza: water

During the winter season, the water must be at room temperature. In summer, however, I recommend using it very cold, but remember to dissolve the yeast in a little water at room temperature and add it directly to the flour. If the tap water is too calcareous, use the mineral water.