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Understanding Pizza Oven Temperatures
450-500°F (230-260°C) - Home Oven Range: Standard kitchen ovens max out around 500°F. At this temperature, pizzas take 12-15 minutes to cook. Works well for thick crust, pan pizza, and frozen pizzas. The crust won't get the characteristic char or leoparding of higher-temp pizzas. Good for beginners but limited in style options.
600-700°F (315-370°C) - NY Style Sweet Spot: This is where NY-style pizza shines. Hot enough to cook quickly (7-10 minutes) and develop some char, but not so hot that dough burns before toppings cook. Achievable with good outdoor pizza ovens, some high-end home ovens, and most gas/electric pizza ovens. Creates foldable, crispy-chewy crust.
800-900°F (425-480°C) - Neapolitan Territory: Authentic Neapolitan pizza requires 800°F minimum. At this heat, pizzas cook in 60-90 seconds. The extreme heat creates the puffy, leopard-spotted cornicione (crust edge) while keeping the center soft. Requires wood-fired, high-end gas, or specialized electric ovens. Careful attention needed - seconds matter.
900°F+ (480°C+) - Wood-Fired Excellence: Traditional wood-fired ovens often exceed 900°F, some reaching 1000°F. This is the gold standard for Neapolitan pizza - 60 seconds to perfection. The radiant heat from the dome and floor creates unmatched texture and flavor. However, requires skill to manage fire, maintain temperature, and avoid burning. Not recommended for beginners.