Pizza Cooking Temperature. In the many years that I have been doing this job, friends and followers of our site entirely dedicated to pizza, they ask me so many questions, but there is one that is certainly at the top of the ranking: At what temperature should I set the oven to cook the pizza?

This question has no standard answer, because it depends on the type of oven we are going to use to cook our beloved pizza.

Pizza Cooking Temperature

Wood-fired oven? Static or ventilated electric oven? Gas oven? The home oven or a professional pizza / bakery oven?

As you can see the question regarding the temperature, sometimes it can be misleading. Unlike bread that cooks at a low temperature, around 190 degrees and takes just under half an hour, the pizza should be cooked at a higher temperature to prevent it from drying out too much by remaining in the oven for a long time.

At What Temperature

So let's try to solve once and for all which is the right temperature for each type of oven.

home baking. Unfortunately the home oven does not reach high temperatures, most of this type of oven reaches the maximum temperature of 250 degrees, so it's not very good for the classic plate pizza, but you can overcome this problem by putting it to the maximum and preparing the classic pan, maybe only with tomatoes and adding the ingredients and mozzarella only in the last few 5 minutes of cooking.

Cooking Temperature of the Pizza

The convection oven is not suitable for cooking a quality pizza, it may dry out and still remain moist inside, let's say that with a setting of 300 degrees, an acceptable product is obtained.

The professional ovens in electric or gas pizzeria, are set around 320/330 degrees, while the wood-burning oven can also reach i 400 degrees for the Neapolitan pizza version.

Pizza cooking at what temperature

For pizza lovers I remember that here on our site there is a fantastic Online Pizzaiolo Course that you can follow from the comfort of your home sofa. To find out more, follow this link.

For lovers of the classics of Italian recipes, I suggest reading my recipe collection which is called: Not just pizza - What all pizzerias should have on their menu, it is a collection of classics of Italian cuisine ranging from panzerotti to supplì that you will find in this link.

I'll meet you in a few days for other news regarding the world of pizza.

Ciao

Silvio Cicchi

Dough pizza without gluten: 4 ground rules. If you are gluten intolerant, but you want to eat a good pizza it is enough to pay attention to a few simple rules.

Buy the right flour. As you know there are many on the market that do not contain gluten flour:

Buckwheat, soy, Rice, chestnuts, to name a few, and each flour is suitable for a different type of processing.

Try to prepare a very hydrated dough, saw that the gluten-free flours tend to dry.

Dough gluten-free pizza: 4 ground rules

long leavening: The flour does not contain gluten does not rise as the classic one, then maybe leave overnight in a warm and humid environment.

I recommend the salt. As you know the salt inhibits the action of yeast, then the mixture should be added only at the end, pretty much when it's ready.

The pizza baking with or without gluten should be made at a high temperature, so not in our little home oven.

If you observe that the dough is not elastic, so difficult to work, try adding a boiled potato that is rich in starch, or corn starch, even if in this way you will get results, I suggest to test "of xantara" rubber that you can buy on amazon.

If even this solution you will get good results, I suggest you enroll and attend one of our Practical courses to become a pizza maker in our school of Italian pizza.

See you soon

Silvio Cicchi

Add The Own Pizzeria On Google. Everyone knows how important having listed his pizzeria on Google, on the map or via the most used search engine in the world.

For those who have not yet done they can do so immediately by clicking this link.

For those who already own your own business listed by Google, but want to change it, You can do it this link.

Add The Own Pizzeria On Google

Want to become a Pizzaiolo Professional? Find how. Subscribe to one of our practical courses at our school!!

It is already possible to download my latest book is called: NOT ONLY PIZZA - What should have any pizza on their menus. Get it here.

Check out our Youtube channel!

Check out our course of pizza ONLINE!!! Follow this link.

See you soon

Silvio Cicchi

The Rising Of Pizza When It's Cold. As always arrives on time the cold season. As always in all pizzerias came the first problems related to rising of Pizza.

As the laboratory temperature is lowered, the dough takes longer to get to the point of leavening.

The Rising Of Pizza When It's Cold

For those who do not have a professional leavening chamber is forced to go to work early to pull out of the cell maturation the dough and start to rise, making sure that the dough is leavened perfectly for the customer arrival time.

The Rising Of Pizza When It's Cold

Would you like to learn the art of pizza? Find how! Subscribe to one of our professional courses. Find all the information here.

To get started you can practice in your home by following the advice of our "Professional Course ONLINE" Get it here.

The Rising Of Pizza When It's Cold

Before saying goodbye I wanted to remind you that it is already possible to download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias of their menu. Click this link.

Have you ever seen my Youtube channel? Hundreds of video recipes of pizza prepared by the students who attend our workshops.

See you soon

Silvio Cicchi

How To Choose A Good School Pizzaioli. Are you curious to hear the views of pizza makers who have completed our course? Listen, indeed look what they said.

How To Choose A Good School Pizzaioli

Alejandro Venezuela Spanish: https://youtu.be/K2vrTx9RqpQ

Alexander of Brazil Language Portuguese: https://youtu.be/ZIFOPUY2mWQ

Alexis From France Language French: https://youtu.be/q758HcMH-X0

Carla Italian Language Italian: https://youtu.be/j-3oHU85eQ4

Fernando From Chile Language Spanish: https://youtu.be/FNes36qKtRA

James From England Language English: https://youtu.be/S5-gznbqO_E

Ricardo from Spain Language Spanish: https://youtu.be/d9srqxtilYw

Silvia Columbia Espanol: https://youtu.be/KHsDtvz9v2w

Veronica Venezuela Spanish: https://youtu.be/bJNVyraI01A

How To Choose A Good School Pizzaioli

You'll find all the news about Our school here.

And 'our fantastic "PIZZAIOLO OF ONLINE COURSE" what do you think? You'll find all the information here.

For last, but certainly not least, It extends my latest work is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. Get it here.

Appointment in a few days for more news on pizza.

Ciao

Silvio Cicchi