Now, I know what you're thinking - "Why so hot?" Well, my friend, it's all about the Maillard reaction, a fancy scientific term that refers to the chemical reaction that occurs when amino acids and reducing sugars are exposed to heat, resulting in that perfect golden-brown crust. And let me tell you, it's a game-changer. But be careful, because if you go too hot, you'll end up with a pizza that's more char than charm.
But here's the thing - not all pizzas are created equal. If you're cooking a thicker crust pizza, like a Sicilian or a deep-dish, you'll want to lower the temperature to around 220°C to 250°C (428°F to 482°F). And if you're feeling fancy and want to try your hand at a wood-fired pizza, you'll want to aim for an even higher temperature - we're talking up to 1000°C (1832°F)!
