The temperature of baking pizza is generally 160 degrees to 220 degrees, different oven temperature is different. You can observe the color of the pizza becomes very dark, and take it out when it is about to burnt, usually about 8 minutes to 15 minutes.

The notes for making pizza are the following two points:

1, the fermentation time should be long enough: sufficient fermentation is conducive to the formation of a good organizational structure of the dough, provided that the dough has been evenly mixed and kneaded, so it is necessary to abandon some of the so-called no-knead, fast-handed recipes and methods of production, the insufficient or even non-fermentation will make the finished product contrary to the imagined crispy effect. Cold fermentation is generally recommended for 18-24 hours or more, and 48 hours or more for flours with higher protein content.

2, the right amount of topping: many people will unconsciously put too much topping, however, the volume and weight of the larger food consume more heat slab, and some ingredients do not pre-cooked will be a lot of water in the baking and seep into the bottom of the cake, making the bottom of the cake is very difficult to bake, or even undercooked.