The baking temperature of a pizza in a commercial oven depends on the oven. Our benchmarks in a pizzeria: 400 to 480 °C in a wood-fired oven, for 60 to 90 seconds; 300 to 380 °C in electric deck ovens and gas ovens, for three to four and a half minutes; 260 to 290 °C in a conveyor oven.
An oven that is not hot enough gives a soft, pale, rubbery dough, with ingredients dried out by too long a baking time. Conversely, an oven whose dome heats too much compared with the deck burns the rim (cornicione) while leaving the centre of the pizza raw.
This technical guide brings together the reference baking temperatures and times and the specific settings for each commercial oven technology (wood-fired, electric, gas, conveyor).
In short: summary of temperatures by type of oven
The ideal baking temperature of a pizza ranges from 220 °C (fan oven) up to 450 °C – 480 °C (Neapolitan wood-fired oven). The lower the temperature, the longer the baking: from 60 to 90 seconds at 450 °C, up to 12 minutes at 220 °C.
Comparison table of baking temperatures and times
| Type of oven | Deck temperature (°C) | Dome temperature (°C) | Baking time | Pizza style |
|---|---|---|---|---|
| Wood-fired oven (Neapolitan) | 400 °C – 430 °C | 450 °C – 480 °C | 60 to 90 seconds | Neapolitan pizza (dough hydrated at 65 to 70%) |
| Electric deck oven | 300 °C – 330 °C | 330 °C – 360 °C | 3 min 30 s to 4 min 30 s | Classic / Romana pizza (60% hydration) |
| Commercial gas oven | 320 °C – 350 °C | 350 °C – 380 °C | 3 to 4 minutes | Classic artisan pizza |
| Conveyor oven (tunnel) | Not applicable (forced hot air) | 260 °C – 290 °C | 4 min 30 s to 6 minutes | High-volume takeaway / delivery |
| Fan oven (convection) | 220 °C – 250 °C | 220 °C – 250 °C | 8 to 12 minutes | Teglia pizza / pizza al taglio (trays) |
Baking specifics by oven technology
1. The wood-fired oven: the art of high temperature
The wood-fired oven offers direct heat transfer through radiation from the dome and conduction from the refractory stone. Its extreme temperature requires the pizza maker’s constant attention to turn the pizza (loading, turning halfway through baking, lifting it up to ‘flame’ the top).
2. The electric deck oven: precision and stability
The electric oven is very widespread in pizzerias. It lets you set the power of the deck (bottom) and the dome (top) independently.
- Setting tip: Set the dome 30 °C higher than the deck to get a nicely browned cheese without burning the underside.
3. The gas oven: compromise and flexibility
The gas oven offers a fast rise in temperature and great flexibility of use, with energy costs kept under control. The refractory deck stones must be thick enough to avoid a heat drop during rushes.
4. The conveyor oven: continuous output
Suited to businesses focused on high-volume delivery, the conveyor oven gives very even baking without needing a pizza maker at the oven. The baking time is locked by the speed of the conveyor belt.
How do you adapt baking to the type of dough and hydration?
- High-hydration dough (> 70%): Needs a longer bake at a slightly lower temperature (300 °C – 320 °C) to evaporate the water in the crumb without burning the outside.
- Dough rich in sugar or oil (Teglia / Pan style): Sugar caramelises quickly. Bake at 230 °C – 250 °C to avoid the rim blackening too early.
- Traditional dough (58 to 62% hydration): Can take quick searing above 350 °C.
To calibrate your overall baking rhythm, see our guide to pizza oven pacing.
Frequently asked questions
What temperature should you bake a pizza at in an electric oven?
For a commercial electric oven with a refractory deck, our benchmark is 320 °C on the deck and 350 °C in the dome, for a bake of about 3 minutes 45 seconds. Set the dome some thirty degrees above the deck: the cheese browns without the underside burning. Then adjust to your dough and your oven.
Why is my pizza raw in the middle?
Most often, the dome is too hot: it browns the top before the centre has baked. Add to that a base stretched too thick in the centre or too many moist ingredients, such as a badly drained mozzarella. Lower the dome, stretch the centre more evenly and drain your moist toppings before putting them on the dough.
How do you keep the oven temperature up during the rush?
By regulating output. When batches follow one another too quickly, the deck does not have time to recover its heat: the underside bakes less well and the baking takes longer. Do not go beyond the rhythm your oven can hold, let the stone recover between two batches, and cap your orders at the baking pace you have measured.
What temperature for a very high-hydration dough?
A dough with more than 70% hydration needs a slightly longer bake at a slightly lower temperature, between 300 °C and 320 °C, to evaporate the water in the crumb without burning the outside. A traditional dough, between 58 and 62% hydration, can take quick searing above 350 °C. A dough rich in sugar or oil is best baked between 230 °C and 250 °C.
Calibrate your production to your oven’s capacity
Adapt the rhythm of your orders to what your oven really turns out. Pizza Planner Pro matches online orders to the capacity you declare for your oven.
→ Read the guide to organising production in a pizzeria
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