Cooking pizza successfully depends on the style of pizza and the equipment used. As of 2026

Cooking pizza successfully depends on the style of pizza and the equipment used. As of 2026, the standard recommendation for home ovens is to use the highest heat possible to mimic a professional stone oven.
1. General Baking Guidelines
For most standard pizzas (New York-style or thin crust), higher temperatures yield a crispier crust and better-melted cheese.
Optimal Temperature: 450°F to 500°F (232°C to 260°C).
Baking Time: 8 to 12 minutes at 500°F.
Equipment: Using a pizza stone or baking steel preheated for at least 30–60 minutes is highly recommended for professional results.
2. Cooking by Pizza Style
Different styles require specific temperature and time adjustments:
Neapolitan: Traditional ovens reach 800°F–900°F, cooking the pizza in just 60–90 seconds.
Chicago Deep-Dish: Baked at a lower 425°F–450°F for 20–30 minutes to ensure the thick dough and heavy toppings cook through without burning the crust.
Frozen Pizza: Generally follows package instructions, typically 375°F–425°F for 15–20 minutes.
3. Alternative Cooking Methods
If a standard oven is not available or preferred:
Stovetop: Use a well-greased cast-iron skillet with a lid. Cook the dough on both sides before adding toppings to ensure the crust is fully done.
Outdoor Grill: Use a grill stone or a dedicated outdoor pizza oven (like an Ooni or Gozney). These can reach the high temperatures (900°F+) needed for authentic Neapolitan style.
Air Fryer: Cook at 375°F until the cheese is melted and the crust is golden, usually around 7–10 minutes depending