At the end of the day, the perfect pizza temperature is a negotiation between your oven, your dough, and your patience. Start at 500°F for thin crusts, 450°F for thick, and 425°F for frozen. And if it still doesn’t come out perfect? Pour yourself a glass of wine, slap some cold pepperoni on it, and call it artisan. Because the real secret to pizza isn’t the heat—it’s that you made it yourself, and that’s always a win.
Now go forth, brave baker. Your oven awaits, and it’s about to get very, very hot. Just remember: if you smoke out your kitchen, open a window and pretend it’s a “wood-fired effect.” I won’t tell if you don’t.
