First rule: preheat your oven like it owes you money. Thirty minutes is the minimum; 45 is ideal. If you have a pizza stone, let it sit in that beast for a full hour—this ensures the stone gets hot enough to mimic a brick oven. Second rule: don’t overload your pizza with toppings. A mountain of veggies will release water and turn your crust into a soggy flop. Less is more, my friend.
Third rule—and I can’t stress this enough—use parchment paper if you’re not using a peel. Slide the assembled pizza (on the paper) onto your hot stone or baking sheet. It saves you from the horror of a stuck pizza that folds into a doughy taco. You’re welcome.
How To Cook Pizza Oven Temperature
But What If I’m Cooking on a Grill? (Ooh, Fancy)
Outdoor grills are pizza beasts. If you’re using a gas grill, crank it to high (500°F to 600°F) and cook with the lid closed for about 10 minutes. Charcoal? Go even hotter—you want coals that are white-hot, which usually means 30 minutes after lighting. The bonus: you get that smoky, wood-fired taste without building a brick oven in your backyard. The downside: your neighbor will want a slice.
One more thing: if you’re using a pizza oven like an Ooni or Solo Stove, those babies hit 800°F to 900°F. That’s real pizza nerd territory. You’ll bake a Neapolitan pie in 60 to 90 seconds—and you’ll look like a total pro while doing it. Just don’t blink, or you’ll have charcoal.
