Pizza Dough at 425°F = 220°C: Home Oven Pizza Success

425°F (220°C) = perfect home pizza. Crispy crust without $500 stone. Works for frozen too! Timing guide for thin vs thick crust included.

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220°C

Common baking temperature

Baking Temperature Guide

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

Thin Crust
10-12 min
Direct on rack
Regular Crust
12-15 min
On pan/stone
Deep Dish
18-22 min
Lower rack
Frozen Pizza
15-18 min
Middle rack

🍕 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

350°F 175°C 25+ min ❌ Soggy 400°F 204°C 15-18 min OK 425°F ⭐ 220°C 12-15 min ✓ PERFECT 450°F+ 232°C+ 8-10 min ⚠️ Burns Pro Oven 700-900°F 2-3 min
Too Low (350-400°F):

Crust stays pale and soggy, cheese overcooks

Just Right (425°F):

Crispy crust, melted cheese, perfect leoparding

Too High (450°F+):

Burns outside before inside cooks

425°F Pizza Timeline: Stone vs No Stone

🪨 With Pizza Stone/Steel

0
Preheat stone at 425°F for 30-45 min
5m
Bottom crust sets immediately
8m
Edges brown, cheese bubbles
10-12m
DONE! Crispy bottom, perfect top

Result: Restaurant-quality crust, leopard spotting

🍕 On Pan/Baking Sheet

0
Preheat oven 15-20 min only
5m
Edges start to set
10m
Top browning, bottom still soft
12-15m
DONE! Good color, softer bottom

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)

🇮🇹 Neapolitan Style

  • Dough: High hydration (65-70%)
  • Time: 8-10 minutes
  • Trick: Last 2 min on broil
Note: Won't match 900°F wood oven, but decent attempt

🗽 New York Style

  • Dough: Medium hydration (60-65%)
  • Time: 12-15 minutes
  • Trick: Brush crust with garlic oil
425°F is perfect for NY style!

🏭 Detroit Style

  • Pan: Well-oiled square pan
  • Time: 15-18 minutes
  • Trick: Cheese to the edges
Crispy frico edges at 425°F

🟦 Sicilian/Square

  • Thickness: 1-1.5 inches
  • Time: 18-22 minutes
  • Trick: Par-bake 5 min first
Bottom rack for crispy base

🍃 Thin & Crispy

  • Dough: Rolled very thin
  • Time: 8-10 minutes
  • Trick: Dock dough to prevent bubbles
Can go directly on oven rack

❄️ Frozen Pizza

  • Prep: Don't thaw!
  • Time: 15-18 minutes
  • Trick: Add fresh cheese at 10 min
425°F works for most brands

Pizza Baking Essentials

Perfect pizza needs more than just 425°F. Get your flour measurements exact (tipo 00 needs different ratios). The right yeast amount for your dough type ensures proper rise.

Try focaccia at the same 425°F for similar crispy results. For comparison, see how 350°F (175°C) fails for pizza but works for cakes. Return to our main 425°F temperature guide.

Troubleshooting Pizza at 425°F

🔥 "Crust burns before toppings cook"

Causes:
  • • Too much sugar in dough
  • • Rack too close to bottom
  • • Toppings too thick/wet
Fix:

Use middle rack, pre-cook wet veggies, thin layer of toppings

💧 "Bottom stays soggy at 425°F"

Causes:
  • • Too much sauce
  • • Dough too thick
  • • No preheated surface
Fix:

Less sauce, preheat pan/stone, move to bottom rack last 3 min

🧀 "Cheese burns before crust is done"

Causes:
  • • Low-moisture cheese
  • • Added too early
  • • Fan oven not adjusted
Fix:

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.