Cooking A Basic Cheese Pizza: Timing For Perfection

There are many factors that influence how long you should cook a basic cheese pizza for, including the type of oven, the thickness of the crust, and the amount of toppings. For a classic medium-crust pizza, the ideal cooking temperature ranges from 475°F to 500°F (245°C to 260°C) for 10 to 15 minutes. However, if you prefer a thinner crust, a higher temperature of around 500°F (260°C) for 8 to 10 minutes will suffice. On the other hand, thicker crusts require a lower temperature of around 400°F and a longer bake time of 20 to 30 minutes. It is also important to preheat the oven for 20 to 30 minutes before cooking to maintain a steady temperature. Additionally, the bake time can vary depending on personal preferences for toppings and crust texture.

Oven temperature and cooking time

For a thin-crust pizza, a high temperature of around 475°F to 500°F (245°C to 260°C) is recommended. The cooking time at this temperature range is typically between 8 to 15 minutes. At 500°F, a thin crust should be ready in about 8 to 10 minutes.

If you prefer a medium or traditional crust, the temperature range remains similar—475°F to 500°F—but the cooking time increases slightly to 10 to 15 minutes.

For a thick or deep-dish crust, lowering the temperature to 400°F to 450°F (205°C to 230°C) is advised, with a longer cooking time of 20 to 30 minutes. This ensures that the middle is cooked through without burning the crust.

It is also important to consider the type of oven and cooking surface you are using. If you are using a pizza stone, it is essential to preheat it along with the oven to maintain a steady temperature. A baking sheet may require a slight increase in cooking time due to less heat conductivity compared to a pizza stone.

Additionally, the amount and type of toppings will influence the cooking time. Meat or extra cheese, for example, will require a longer baking time, closer to 15 minutes.

To determine if your pizza is cooked correctly, look for a golden-brown crust and evenly melted, bubbly cheese. The cheese should have a slightly golden hue, especially in raised areas where it may bubble.

Pizza stone vs. baking sheet

Pizza stones are typically made of clay, ceramic, cordierite, or a composite material. They are quite thick compared to metal baking sheets and are flat and round, coming in various sizes. They are one of the most economical ways to imitate a wood-fired oven at home.

Pros and Cons of Using a Pizza Stone

Pizza stones offer more even heat retention and distribution, reducing the likelihood of a soggy crust. They are better for thin-crust pizzas but are more difficult to transfer the pizza to, especially if you don't have a pizza peel. Pizza stones can crack due to thermal shock and are not optimal for deep-dish pizzas.

A baking sheet is a very broad term that can refer to a rectangular baking sheet, such as a cookie sheet, or a specific round one for pizza. The exception is a perforated pizza pan, which has small holes in the bottom to allow moisture to escape and develop a crispier base. Baking sheets are usually made of aluminum or stainless steel.

Pros and Cons of Using a Baking Sheet

Baking sheets are better for deep-dish pizzas and don't require gradual preheating and cooling. They are also easier to place the pizza in the oven. However, they are more susceptible to uneven cooking from hot spots in the oven and yield a slightly less crisp crust.

If you value ease of use, a baking sheet might be the better option. However, if you want to achieve the best possible crust and ensure even cooking, a pizza stone is the way to go. It is also important to consider how often you make pizza, the type of pizza you prefer, and whether you have room to store a pizza stone in your kitchen.

How to get a crispy crust

Getting a crispy crust on your pizza can be challenging in a typical home oven. Here are some tips and tricks to help you achieve that desired crispiness:

Use a pizza stone or perforated pan

The steam from the pizza base needs to escape to prevent sogginess. A pizza stone will keep your pizza hot, and its porous nature will absorb some condensation. Alternatively, use a perforated pan with holes that allow condensation to escape. Place it on a rack as it cools so that the holes can effectively release moisture.

Preheat your pizza stone or pan

Preheating your pizza stone or pan is essential, especially for pizza stones, as they will crack if placed directly into a hot oven. Preheating also helps to quickly bring your pizza to a high heat, which is key to achieving a crispy crust. Remember to exercise caution when placing your pizza on a hot surface.

Choose the right type of cheese

Some cheeses can separate when cooked, becoming oily and lumpy instead of melted and stretchy. This excess oil can make your pizza soggy and cause toppings to slide. Opt for a blend of cheeses like mozzarella for stretch, cheddar for flavour, and parmesan for sharpness.

Avoid overloading your pizza with toppings

Too many toppings, especially wet ingredients, can lead to a soggy pizza. As a rule of thumb, limit your pizza to no more than four ingredients. Be mindful of ingredients like fresh tomatoes, zucchini, and fresh cheeses, which are more likely to produce moisture.

Use a high oven temperature

Pizza requires a very high oven temperature to achieve a puffy, crispy crust. Preheat your oven for at least half an hour to ensure it reaches its peak temperature. Once it's preheated, place your pizza inside and bake until you get that ideal crispy crust.

Use a thin layer of sauce

A thick layer of sauce can make your pizza soggy and cause toppings to slide. Three to four tablespoons of sauce is usually enough—you should still be able to see the crust through the sauce. If using a creamy or ricotta sauce, ensure it's thickened and doesn't contain excess liquid.

Pre-bake your crust

If you're struggling to get a crispy crust without burning your toppings, try pre-baking your crust. Place your dough in the oven without any sauce or toppings for a few minutes. Then, remove it, add your sauce and toppings, and return it to the oven. This technique gives your crust a head start and helps prevent sogginess.

Use a cast-iron skillet or grill

If you don't have a pizza stone or steel, you can use a cast-iron skillet or grill to achieve a crispy crust. Preheat your cast-iron skillet in the oven at 500°F (260°C) for 7-8 minutes before adding your sauce and toppings. For a grill, you can make grilled pizza outside, or buy accessories to turn your grill into a pizza oven.

Use olive oil

Adding a good amount of olive oil to the bottom of your baking pan or directly to the crust can help crisp it up. This method may not be traditional, but it can deliver a crispy crust that some pizza lovers enjoy.

How to know when it's cooked

There are a few key indicators to look out for that will let you know when your pizza is cooked to perfection. The first is the crust. For a thin crust, the pizza should be baked at 500°F (260°C) for 8-10 minutes, or until the crust is lightly browned. A medium crust will take a little longer, around 10-15 minutes, and you'll know it's done when it turns a golden brown. If you're cooking a deep-dish pizza, the bake time increases to 20-30 minutes, and you'll know it's ready when the crust is golden and the filling is bubbling.

The cheese is another good indicator of doneness. You want the cheese to be fully melted, with no unmelted patches, and with a slightly golden hue, especially where the cheese has bubbled. The cheese should also be bubbly, and may even exhibit spots of light browning. If your pizza has a thick crust, it will need a lower temperature and a longer bake time to ensure the cheese is melted without burning the crust.

If your pizza has toppings, these should be cooked through and complement the melted cheese. Keep an eye on them, especially if using large amounts of moist vegetables or thick slices of meat, as these can affect the overall bake.

Finally, remember to adjust the baking time if your pizza is loaded with toppings, as this can increase the moisture content and require additional cooking time.

How to store leftovers

Storing leftover pizza properly is important to prevent it from drying out and to keep it tasting fresh. The best way to store leftover pizza is not to leave it in its box and put the whole thing in the refrigerator. The cardboard and freely circulating air will cause the pizza to dehydrate.

Instead, use one of the following methods:

Method 1: Stack in a Resealable Bag

Let the remaining slices cool down, then stack the slices into a resealable bag. If the pizza is not too saucy, the slices should not stick to each other. Place the bag on a refrigerator shelf. Alternatively, use an airtight container if it is large enough to hold the slices.

Method 2: Layer and Wrap Tightly in Plastic Wrap

Place a single layer of slices on a dinner plate. Top with a layer of wax, freezer, foil, or parchment paper. Keep stacking, alternating between pizza and paper, until all the slices are on the plate. Wrap the stack tightly in plastic wrap and place it in the refrigerator.

Leftover pizza stored using these methods will retain its best quality for 3 to 4 days in the refrigerator or up to 2 months in the freezer.

Frequently asked questions