Home Baking
Your oven stops at 250 °C. Here are the methods, temperatures and dough tweaks that still give you a puffy crust and a well-baked base at home.
5 guides in this hub
Most of us bake pizza in an ordinary kitchen oven that stops at around 250 °C (480 °F), roughly half of what a Neapolitan wood-fired oven runs at. That changes how the dough should be made and how the pizza should be baked. You will not get a true Neapolitan pizza out of it – but you can get surprisingly close, and you certainly don’t have to settle for a pale, bready result.
This section is about getting the most out of the oven you already have: pizza in a home oven step by step, whether a baking steel or a stone is the better buy, and how to adjust the dough for 250 °C. Baking for the very first time? Start with your first pizza.
