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I think it's different depending on a lot of factors, including the flour, hydration % etc.
Mine cooks best right at about 750-800 degrees F. This is using a standard Gold Medal Bread flour with around 65% hydration. I've cooked at 900+ and end up burning the crust, or cooking the crust correctly, but the toppings remain raw.
Is 750 a low temp? It generally takes about 3 minutes. In truth, I start a little hotter, probably more like 850- but as the night wears on, I get to 750-800 and that seems to be the best for me- cooks the dough and toppings evenly. Still practicing though...
Been out of the loop for a long time. Looks like your ovens done & it looks incredible.
I would agree with Breven, there are a lot of variables - not to mention personal preference.
I have always used the Caputo flour and the dough recipe posted on FB (as well as supplied with the flour. I have deviated a little, reducing the salt and yeast but sticking with the 65% hydration. I originally started in the 700 - 750 range, crust was good , but charing and bottom crispness wasn't where I wanted it. I have been doing my pizzas for the past year around 850 degrees (a few times around 900). At these temps you REALLY have to keep an eye on it and turn at least twice; if you go heavy on the toppings you may have to hold the pizza up to the top of the dome to get it done...or risk burning the bottom. To me the 850 range works best, again - getting the slight charing and crispness I prefer.
I would experiment, start with 700 degrees and see how things go, work your way up if you not totally satisfied...you will find your sweet spot with a few attempts.
One big part of optimal is "in balance" dome and floor temperature -- so the top and bottom are done at the same time. If you let the oven temp fall too much, into the 3+ minute range, I think you run the risk of your pizza drying out and getting tough; and you lose the char, which I really like.