What Temp Do I Cook Pizza

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At 500°F, magic happens. The water in your dough turns to steam in seconds. That steam creates pockets of air—the holy grail of a crispy, chewy crust. It’s like giving your pizza a puffy, golden parachute.

Meanwhile, your cheese doesn’t just melt. It blisters. Those brown spots? That’s flavor gasoline. At lower temps, your cheese sweats and turns greasy. At 500°F, it becomes a carmelized, salty masterpiece.

Fun fact: Authentic Neapolitan pizza is cooked at 900°F. In a wood-fired oven, it’s done in 90 seconds flat. Your home oven isn’t that crazy, but 500°F is your ticket to “wow, did you make this?” status.

The Danger Zone: 350°F

I see you. You’re thinking, “But 350°F is for cookies and casseroles!” Stop. If you cook pizza at 350°F, you get a cracker. A dry, sad cracker with melted cheese on top. The crust bakes before the toppings cook, so everything dries out.

It’s like putting a swimsuit on a snowman. It just doesn’t work. You’ll end up with rubbery pepperoni and a pale, doughy bottom. Do not do this. Your pizza deserves better.