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extordi t1_itpyfoi wrote

Reply to comment by DarkSoulDeep in It takes longer to make a cold pizza than a hot pizza by PandaKing185

The official regulation for Neapolitan pizza specifies:

> The cooking must be done exclusively in a wood-fired oven, which has reached a temperature between 430-480C°. With these temperatures, just insert the pizza for 60-90 seconds.

If you make a lot of pizza I highly suggest a pizza steel, or at least a good stone! I bake mine at 260C (500F) and they're done in about 5 minutes. And delicious, too! You're "limited" to more like New York style pizza but hey, that's still a great place to be.

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DarkSoulDeep t1_itq43ls wrote

500f yes. My husband worked for a pizzeria and makes homes pizzas all the time. We tried a stone and hated it. We got thin pizza pans from a restaurant supplier. It's been great. We do not make thin pizzas. We make extra large , full of toppings (tomato sauce, black olives, spinach, onions, mozzarella and spices) with decent sized crusts. For us 5 mins would give us a extremely under-cooked pizza. Recently we bought pizza pans in kids size for the kids to make their own creations, those cook much faster because they are so small.

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