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Best temp for pizza?

KipKip Posts: 87
edited 6:51AM in EggHead Forum

First try on pizza. What is the best temp for the old stone?


  • Steve-OSteve-O Posts: 302
    I use a plate setter and pizza stone and a temperature of 600¡ for 12-13 minutes on my pizzas, which are home grown. If you are cooking a frozen pizza like a Frachettas or DiGiornos, keep it around 450-500¡ and keep an eye on the pizza. It has been so long since I did one of those frozen pizzas I forgot how long I cooked them.

  • GfwGfw Posts: 1,598
    <p />Kip, this may help, then again, maybe not...

  • Kip,
    It depends on what kind of pizza you are doing. A lot of folks who have made their own dough using Spin's recipe cook at 650. I buy unbaked pies from a local pizza joint and 550 is perfect for them. Freezer pizza like DiGiorno did best for me at the temperature on the box: 450. Here is a link to my pizza hints page:[p]TNW

    [ul][li]The Naked Whiz's Pizza Hints Page[/ul]
    The Naked Whiz
  • Kip,
    The temp to cook your pizza is a personal thing. I for oe have trouble stabilizing the egg much past 475. I therefore, cook my pizza's at 475-490 (whatever is the highest temp I can stabilize at).[p]It will take a few "spinners" to figure it out.. (a spinner is a pizza that was ruined in the learning curve).[p]Banker John

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