Quick Answer:
- 425°F = 220°C (exact: 218.33°C)
- Best for: Home oven pizza, crispy crust
- Time: 12-15 min regular crust, 10-12 min thin
- Works for: Fresh dough, frozen pizza, all styles
Pizza at 425°F = 220°C
Perfect for home ovens (max is usually 500-550°F)
Crispy crust without burnt cheese in 12-15 minutes
Pro Tip: If using a pizza stone, preheat it at 425°F for 30-45 minutes. The stone needs to be fully heated to create that pizzeria-style crust.
Why 425°F is the Home Pizza Sweet Spot
Crust stays pale and soggy, cheese overcooks
Crispy crust, melted cheese, perfect leoparding
Burns outside before inside cooks
425°F Pizza Timeline: Stone vs No Stone
With Pizza Stone/Steel
Result: Restaurant-quality crust, leopard spotting
On Pan/Baking Sheet
Result: Good home pizza, less crispy than stone
No Pizza Stone? Try These Hacks at 425°F:
- Preheat an inverted baking sheet as makeshift stone
- Use a cast iron skillet (preheat 20 min)
- Par-bake crust 3-4 min before adding toppings
- Move to bottom rack last 2 minutes for crispy base
Different Pizza Styles at 425°F (220°C)
Getting your flour measurements exact is crucial - tipo 00 flour needs different hydration than all-purpose.
🇮🇹 Neapolitan Style
- Dough: High hydration (65-70%)
- Time: 8-10 minutes
- Trick: Last 2 min on broil
🗽 New York Style
- Dough: Medium hydration (60-65%)
- Time: 12-15 minutes
- Trick: Brush crust with garlic oil
🏭 Detroit Style
- Pan: Well-oiled square pan
- Time: 15-18 minutes
- Trick: Cheese to the edges
🟦 Sicilian/Square
- Thickness: 1-1.5 inches
- Time: 18-22 minutes
- Trick: Par-bake 5 min first
Thin & Crispy
- Dough: Rolled very thin
- Time: 8-10 minutes
- Trick: Dock dough to prevent bubbles
❄️ Frozen Pizza
- Prep: Don't thaw!
- Time: 15-18 minutes
- Trick: Add fresh cheese at 10 min
The right yeast amount for your dough type ensures proper rise. Try focaccia at the same 425°F for similar crispy results.
Troubleshooting Pizza at 425°F
"Crust burns before toppings cook"
- Too much sugar in dough
- Rack too close to bottom
- Toppings too thick/wet
Use middle rack, pre-cook wet veggies, thin layer of toppings
"Bottom stays soggy at 425°F"
- Too much sauce
- Dough too thick
- No preheated surface
Less sauce, preheat pan/stone, move to bottom rack last 3 min
"Cheese burns before crust is done"
- Low-moisture cheese
- Added too early
- Fan oven not adjusted
Add cheese halfway through, use whole milk mozz, 400°F for fan
Pizza at 425°F: Quick Answers
Is 425°F hot enough for pizza?
Yes, 425°F (220°C) is ideal for home ovens. While pizzerias use 700-900°F, most home ovens max out at 500-550°F. 425°F gives you control and consistent results without burning.
How long to cook pizza at 425 degrees?
Thin crust: 10-12 minutes. Regular crust: 12-15 minutes. Thick/deep dish: 18-22 minutes. With pizza stone: subtract 2-3 minutes. Always check bottom for golden brown color.
Should I use convection for pizza at 425°F?
Yes, but reduce to 400°F (200°C). Convection helps crisp the crust but can dry out toppings. Watch carefully after 10 minutes as it cooks faster.