Pizza Oven Temperature: Neapolitan vs. NY Style

Pizza: The Pursuit of Char

Great pizza is about rapid water evaporation. You want large bubbles in the dough (oven spring) before the crust dries out into a cracker.

This requires Extreme Heat.

1. Neapolitan Pizza (Wood Fired)

The gold standard of Italy.

• Air Temp: 900°F482°C to 1000°F538°C.
• Floor Temp: 800°F427°C.
• Cook Time: 60–90 seconds.
• Features: Leopard spotting (char), soupy center, soft crust.

2. New York Style

• Temp: 500°F260°C to 600°F315°C.
• Cook Time: 4–5 minutes.
• Features: Crispy bottom, sturdy slice (foldable), golden brown cheese.

Hacking the Home Oven

Most home ovens max out at 500°F260°C or 550°F288°C.

The Steel vs. Stone Debate

You need thermal mass to store heat.

• Pizza Stone (Ceramic): Good. Porous (absorbs moisture). Can crack.
• Pizza Steel (Metal): Superior. Steel conducts heat 19x faster than stone. A 550°F288°C steel transfers heat into the dough as fast as a 700°F371°C stone. It creates "fake" high heat for better charred bottoms.

The Broiler Method

1. Place Steel/Stone on the very top rack.
2. Preheat at Max (550°F288°C) for 1 hour.
3. Turn broiler on HI for 10 mins (superheats surface).
4. Launch pizza.
5. Bake 2 mins, rotate, bake 2 mins.

Frequently Asked Questions (FAQ)

Q: Why is my bottom pale?

A: Your cooking surface wasn't hot enough. Don't bake on a baking sheet. You need direct contact with a hot stone/steel.

Q: Checking temp?

A: You need an Infrared Thermometer (Laser Gun). Point it at the stone. Do not launch until it hits at least 500°F260°C.

Q: Can I use a grill?

A: Yes. Gas grills can hit 600°F315°C+. Place stone on grates. Lid down.