High Heat Pizza Baking: Why 475°F Matters

Pizza requires extremely high oven temperature (475°F or hotter) to achieve the perfect combination of crispy, golden-brown crust and fully melted, bubbling cheese. At lower temperatures, the crust bakes slowly and can become tough or bready rather than crispy, while cheese melts without developing that desirable golden-brown bubbling top. High heat creates rapid moisture evaporation from the dough surface, forming a crisp exterior while keeping the interior chewy. It also allows cheese like Camembert to melt completely and run throughout the pizza as Paul described, rather than just softening. Preheating a pizza stone for at least 10 minutes ensures the bottom crust gets immediate intense heat for optimal crispness. Every oven is different, so watch carefully - you want golden brown crust and bubbling cheese without burning. The 12-15 minute bake time at 475°F creates that perfect contrast between crispy exterior and tender interior that defines great pizza.