Okay, fancy pants. You made dough from scratch. How long now? It’s a different beast entirely.
Fresh pizza cooks at a higher temperature—usually 475°F to 500°F. And it’s faster: 8 to 12 minutes. Why so quick? Because fresh dough is thinner and has more moisture.
High heat blasts that moisture away, creating bubbles and char. That’s the good char, by the way. Not the “I forgot it in the oven” char.
The Stone vs. The Pan
If you’re using a pizza stone, preheat it for at least 30 minutes first. Then the pizza cooks in 8-10 minutes. The stone gives you that restaurant-crisp bottom.
Using a metal pan? It’ll take 12-14 minutes because the pan doesn’t store heat as well. You’ll get a softer crust, which is fine for deep dish.
But if you want that snap, go stone. Or go home. (Don’t actually go home—we’re having fun here.)
