Here’s a weird detail: put the cheese underneath the sauce. Yes, really. If you’re making a deep-dish or thick crust, cheese on the bottom protects the dough from getting soggy. The sauce on top browns better, too.
For thin crust, cheese on top is fine—but let it rest after baking. Hot cheese burns your mouth in a way that’s both painful and delicious. Wait three minutes. Trust me.
But What If I Only Have 20 Minutes?
You’re in a hurry? Crank it to 550°F (if your oven can). Most home ovens max out there. At 550°F, your pizza cooks in 6–8 minutes. That’s faster than delivery.
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But watch it like a hawk. At these temps, toppings can burn. Pepperoni might turn into crispy chips (which is actually awesome). Keep an eye on the edges—when they’re deep brown, your pizza is ready.
