Exact: 464°F | Commonly rounded to 465°F
🎯 Perfect For:
-
🍕
Neapolitan Pizza
Charred spots -
🫓
Naan Bread
Puffy with char -
🔥
High-Heat Roast
Crispy exterior
🔥 Adjust 240°C (465°F) for Your Oven Type
For fan/convection ovens, reduce to 220°C (430°F) as fans circulate heat more efficiently. Conventional ovens use 240°C (465°F) as stated. Gas ovens should be set to Gas Mark 9 (maximum). For pizza and flatbreads, maximum heat is essential for authentic char and texture.
430°F (-20°C adjustment)
465°F (no adjustment)
240°C / 465°F
Watch carefully!
Pro Tip: At 240°C, foods can go from perfect to burnt in 60 seconds. Never leave the oven unattended. Use a timer and check 2-3 minutes before the minimum time to prevent overcooking.
Complete 240°C (465°F) Cooking Times
Neapolitan pizza bakes for 7-10 minutes achieving leopard-spotted crust with charred bubbles. Naan bread requires 4-6 minutes for puffy texture with char marks. Pita bread takes 3-5 minutes for dramatic puffing. High-heat roasted vegetables need 15-20 minutes for caramelized char. Chicken wings require 20-25 minutes for crispy skin. Small fish whole bake 12-15 minutes.
Pizza
| Neapolitan-style | 7-10 min |
| Thin crust | 8-10 min |
| Detroit-style (thick) | 12-15 min |
Flatbreads
| Naan bread | 4-6 min |
| Pita bread | 3-5 min |
| Lavash | 2-4 min |
High-Heat Roasting
| Brussels sprouts | 15-20 min |
| Cauliflower florets | 15-18 min |
| Cherry tomatoes | 10-12 min |
Proteins
| Chicken wings | 20-25 min |
| Small whole fish | 12-15 min |
| Shrimp/prawns | 6-8 min |
🔬 Why 240°C (465°F) is Maximum Home Oven Temperature
The science behind 240°C as maximum home oven temperature relates to safety and material limits. Most home oven door seals, insulation, and electronic components are rated to 260°C maximum. At 240°C (465°F), you achieve intense Maillard browning, rapid char development, and surface caramelization without reaching temperatures that stress oven components. Professional pizza ovens reach 400-480°C, but home ovens max out around 240-260°C.
- • Rapid surface char and browning
- • Maximum Maillard reaction speed
- • Quick cooking preserves moisture
- • Creates leopard spotting on pizza
- • Result: Charred exterior, tender interior
- • Slower browning reaction
- • No char development
- • Pizza crust stays pale/soft
- • Flatbreads won't puff properly
- • Result: Golden but not charred
Char Development Science: Leopard spotting on Neapolitan pizza requires surface temperatures above 300°C. At 240°C oven temperature, pizza placed on preheated steel/stone reaches these temperatures at contact points, creating characteristic char marks while the overall crust stays at 200-220°C for proper texture.
🪨 Master the Pizza Stone Method at 240°C
A preheated pizza stone or steel is essential at 240°C. The thermal mass absorbs and radiates intense bottom heat, creating crispy base and char marks impossible with just hot air. Preheat for minimum 45 minutes, ideally 60 minutes for maximum heat retention.
Perfect Pizza at 240°C in 5 Steps:
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1Preheat stone for 60 minutes
Place pizza stone/steel on middle rack and preheat oven to 240°C for full hour. This ensures thermal mass is fully saturated with heat for maximum bottom crust char.
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2Prepare pizza on parchment
Shape dough and add toppings on parchment paper for easy transfer. Keep toppings light - excess moisture prevents crispy base at any temperature.
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3Slide onto hot stone
Use pizza peel or flat baking sheet to transfer pizza (with parchment) onto preheated stone. Work quickly to minimize heat loss.
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4Bake 7-10 minutes, watch closely
Check at 6 minutes. Look for leopard spotting (charred bubbles) and golden-brown cheese. Rotate 180° at 5 minutes for even browning if needed.
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5Remove and rest briefly
Slide pizza onto cutting board. Let rest 1-2 minutes before slicing to allow cheese to set slightly and prevent burning mouth on molten toppings.
Pro Tip: The Broiler Boost
For the last 1-2 minutes, turn on the broiler (grill) to add top heat. This mimics wood-fired ovens where heat comes from above and below simultaneously, creating better cheese bubbling and char on pizza toppings.
🔧 Troubleshooting 240°C (465°F) Cooking
Problem: Pizza burns on bottom but top is undercooked
- • Stone too close to bottom heating element
- • No top heat (broiler/grill needed)
- • Stone overheated from excessive preheat
- • Move stone to middle or upper-middle rack
- • Use broiler for last 1-2 minutes
- • Reduce preheat time to 45 minutes
- • Place pizza on parchment for insulation
Problem: Flatbreads don't puff up
- • Dough rolled too thin or uneven
- • Oven not hot enough (below 240°C)
- • Dough pierced or has holes
- • Roll to 3-4mm thickness evenly
- • Verify oven at 240°C with thermometer
- • Don't pierce dough before baking
- • Bake directly on hot stone/steel
Problem: Vegetables burn before caramelizing
- • Pieces too small (burn quickly)
- • Insufficient oil coating
- • Overcrowded pan (steaming, not roasting)
- • Cut vegetables in 2-3cm pieces
- • Toss generously with oil
- • Use single layer with space between
- • Reduce to 220°C (430°F) and extend time
Frequently Asked Questions
What is 240 Celsius in Fahrenheit for pizza?
240°C equals 465°F (exact: 464°F, rounded for convenience). This is the maximum temperature for most home ovens and ideal for Neapolitan-style pizza. The intense heat creates leopard spotting (charred bubbles) and crispy base in just 7-10 minutes when using a preheated stone.
Is 240°C safe for home ovens?
Yes, 240°C (465°F) is safe for most modern home ovens which are rated to 260°C maximum. However, always monitor food closely at this temperature as it can go from perfect to burnt in 60 seconds. Never leave the oven unattended at maximum heat.
How long should I preheat oven to 240°C?
Preheat for minimum 45 minutes, ideally 60 minutes when using a pizza stone or steel. The thermal mass needs time to fully saturate with heat. For baking without a stone, 20-30 minutes is sufficient. Use an oven thermometer to verify temperature accuracy.
Can I bake bread at 240°C?
For most bread, 230°C is better. However, 240°C works for specific applications: very small artisan rolls (8-12 minutes), flatbreads like naan (4-6 minutes), or the initial burst for artisan bread (240°C for first 10 min, then reduce to 220°C for remainder).
Should I reduce 240°C for a fan oven?
Yes, reduce to 220°C (430°F) for fan/convection ovens. At this reduced temperature, check pizza/flatbreads 1-2 minutes earlier as fan circulation cooks faster. The fan helps distribute heat more evenly, which is beneficial for high-temperature cooking.
What's the Gas Mark equivalent for 240°C?
Gas Mark 9 equals 240°C (465°F). This is the maximum setting on most residential gas ovens. Some older models may only go to Gas Mark 8 (230°C). Gas ovens naturally produce some moisture from combustion, which can be beneficial for pizza and flatbreads.