How Long Does Pizza Cook at 900°F? Bake Times by Oven Temperature
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Typical bake time by stone temperature
| Stone temperature | Pizza style | Typical bake time |
|---|---|---|
| 850–950°F | Neapolitan | 60–90 seconds |
| 750–800°F | Neapolitan or thin crust | About 2 minutes |
| 600–700°F | New York style | 4–6 minutes |
| 500–550°F | Detroit, Sicilian, or pan | 12–15 minutes |
| 425–450°F | Frozen pizza | Per the box, usually 12–20 minutes |
Typical ranges, not guarantees. Stone temperature, dough thickness, hydration, and toppings all shift the time, and hot spots in the oven mean you will rotate the pizza.
What Happens at 900°F
At 900°F the crust puffs in seconds and picks up dark char spots, called leoparding. The whole bake is quick because the stone and the dome are both blazing, so the top and bottom finish together.
Heat in these ovens is rarely even. The flame side cooks faster, so turn the pizza a quarter turn every 20 to 30 seconds. Our measured temperatures guide shows how far real stones run from the advertised 950°F.
How to Tell It's Done
Look for a puffed, spotted rim, a bottom with dark char marks rather than a pale base, and cheese that is melted and just starting to blister. Lift an edge with the peel to check the underside.
Do not walk away at this temperature. A pizza goes from perfect to burnt in about 15 seconds, which is a fast way to learn what we call a chef's snack.
If Your Oven Runs Cooler
Many ovens measure 750 to 850°F at the stone rather than 950°F, and that is fine. Expect the bake to take a bit longer, around two minutes at 750 to 800°F, and watch the color rather than the clock.
Check the stone with an infrared thermometer instead of trusting the dome gauge, and wait for the stone, not just the air, to come up to temperature.