How to Bake Great Pizzas in Your Pizza Oven

Baking the perfect pizza in your backyard or indoor pizza oven may seem daunting, but fear not! We’re here to walk you through each step, making sure your pizza-making journey is not only fun but also delicious!

So many pizza ovens are available on the market these days! Just a few years ago there were no good options at all, but in the last couple of years reaching temperatures of over 350°C is becoming the norm for home pizza ovens, and some go as high as 500°C!

With the rise of innovative pizza ovens capable of reaching scorching temperatures, making restaurant-quality pizzas at home has never been easier. Whether you’re firing up an outdoor oven like Ooni or Gozney or working with innovative indoor models like the Effeuno or Ooni Volt, the journey to pizza perfection begins here.

For a great pizza baking and tasting experience, you must start with the right pizza dough. True Pizza (that’s us!) offers a lovely range of fresh-frozen artisanal pizza doughs that you can buy in our shop. Our Classic Pizza Dough, Neapolitan Pizza Dough and our New York Style dough, all are made with home bakers in mind – they come ready to be shaped and baked, they perform magnificently in your pizza oven (also in your regular kitchen oven), and they will amaze you and your guests with their unique texture and quality comparable only to the finest pizzerias.

Let’s get back to baking! So, your pizza oven is here, all fired up and ready to go. The only thing you now need is to cover the basics of home pizza baking. And we will start with the essential tools for the job.

Essential Tools and Ingredients

Before you begin your homemade pizza adventure, make sure you have the following tools and ingredients on hand:

  • Pizza Dough: Whether you make your own or use our pizza dough, ensure it’s thawed and at room temperature before starting.
  • Toppings: Gather your favorite pizza toppings, such as tomato sauce, mozzarella, any cured meats, and herbs.
  • Oven: Make sure your oven is clean from dust and burnt bits and pieces. Preheat it to the highest temperature possible, running it at max temperature least 30 minutes before baking, to make sure your baking surface is as hot as it gets.
  • Pizza peel: You will need a good, thin pizza peel with a handle that will keep your hands safe from the heat, and it will make it easy to launch, rotate and retrieve your pizza.
  • Dusting flour: Make sure to have plenty of semolina (or a regular flour) for dusting – it will be essential for the shaping and to avoid the dough sticking

Step 1: Making Sure the Dough is Ready

Make sure your dough is thawed (if using frozen dough), well rested and at room temperature for optimal stretchiness. We ‘ve prepared some expert tips on how to defrost the dough, so give that a look: Defrosting The Pizza Dough: Essential Tips & Tricks

Step 2: Preparing the Oven

Fire up your oven to its maximum temperature. For most home pizza ovens, this will be around 450 – 500 degree Celsius. By preheating your pizza oven to its maximum temperature, and allowing ample time for it to reach its full potential, you will create the perfect conditions for pizza baking. If you have your laser thermometer, keep an eye on the temperature of the pizza stone, and identify different heat-zones – usually, it’s going to be hotter closer to the flames, lower temperature closer to the oven’s door or opening.

Tips: Oven Temperature and Baking Times

pizza baking in a gas fueled oven with flames in the background
Browns spots start to appear as this pizza is almost baked

Depending on the temperature your oven operates on, you might want to adjust the following process. At around 350°C the pizza will bake for about 5 minutes, and at 450°C it will take 3 minutes tops. So keep this in mind.

Baking temperature and time should anlo be adjusted based on the style of pizza you’re baking. A neapolitan pizza will require very high (450°C +) temperature and about 3-4 minutes of baking, for a real New York style slice, aim for 320-350°C, baking for about 5 minutes. Pizza in teglia, around 300°C, tonda romana (thin and crispy) 350°C…

As a rule of thumb, crispier crust (NYstyle) will need a slightly lower temperature and longer baking times, so that the crust can lose the moisture and become brittle. Soft crust (Neapolitan) will require higher temperatures and shorter baking times so that the crumb retains as much moisture as possible.

Step 3: Shaping the Dough

While the oven heats up, prepare your pizza dough on a generously floured surface. Semolina is an excellent choice for shaping, providing texture and preventing sticking, but feel free to use whatever is at hand. Gently press the dough outward with your fingers, leaving a thin, unpressed edge around the perimeter. Once shaped, discard any excess flour and continue stretching the dough until it forms a thin, even base.

Step 4: Topping Your Pizza

With your dough prepared, it’s time to layer on the toppings. Start by spreading a thin layer of tomato sauce evenly across the dough. We use about three spoonfuls for a 28 centimeter pizza. Follow that with a generous sprinkle of mozzarella, about 60 – 80 grams depending on the quantity of other toppings used, and your desired toppings. Go easy with the toppings, particularly for thin-crust pizzas, to ensure easy transfer onto the pizza peel, and to avoid a wet, soggy pizza. Carefully transfer, pulling with both hands, the topped pizza onto the peel, using some of the flour to prevent sticking. Remember, the shape doesn’t have to be perfect – it’s all part of the homemade pizza charm.

Tip: Pizza Launching Anxiety

We have experienced this, and we’re sure you have also. Two things make knees tremble: shaping the pizza and launching it. One sure way to make launching the pizza less of an issue is to use a pizza screen. It is a round metallic dish with a mesh inside. Shape and topp your pizza directly on the screen and launch it in the oven keeping it on the screen. This way, you don’t risk messing up the shape or the launch. You can remove the screen when the pizza is close to being fully baked.

Step 5: Baking the Pizza

Once your pizza is assembled, slide it into the preheated oven directly onto the hot stone surface. If you’re using a gas fueled pizza oven, at this point you want to lower the flames to about half way – we find it best not to expose your pizza to very high flames as it burns quickly, but it’s not fully baked on the inside. This is clearly indicated by a somewhat translucent crust, and “sticky” crumb on the inside.

Depending on your oven’s temperature, total baking times will vary between 3-5 minutes. Keep a watchful eye on the pizza as it bakes, aiming for a golden crust adorned with occasional dark spots. depending on the source of heat in your oven, you may want to rotate it half way through, but otherwise don’t overuse that peel.

When you’re satisfied with the bake, remove the pizza from the oven and allow it to set on a rack for a few minutes. Finish with fresh ingredients, a sprinkle of Grana Padano, and a drizzle of extra virgin olive oil for the perfect finishing touch.

How to Tell When Your Pizza Is Fully Baked

You’ll know your pizza is ready when the crust takes on a delightful golden-brown color, but that can easily fool you. Check the bottom of the pizza—it should be dry, with appealing browned spots. Lift a side of your pizza using your peel to check if it holds shape – if it folds easily, it is not ready.

For an extra touch of perfection, place the pizza directly under the top grill or near the flames for a few seconds to get some lovely caramelization on your toppings and some additional color on the crust. Be very careful not to burn it, it only takes a second!

Step 6: Enjoy Your Creation

With your masterpiece complete, it’s time to enjoy the fruits of your labor. Take a moment to snap a few photos, and share them with us by tagging @truepizza_co and using our hashtag #truepizza.

Happy pizza-making!


Pizza Dough – Where to buy it?

You’ve come to the right place! At True Pizza, you can buy fresh pizza dough directly from our website. We deliver our premium pizza dough balls in the Netherlands, Belgium, Denmark, and Germany. It’s as simple as placing your order and waiting for the delivery right to your doorstep.

If you’re in the Netherlands or Belgium, we have an additional convenience for you! Our products are also available on Crisp, the online grocer. Just search for ‘True Pizza‘, place your order, and enjoy the convenience of home delivery.

At True Pizza, we’re passionate about making the best pizza dough. Our dough is freshly prepared and flash frozen – capturing those perfect moments in the rising process – to assure you of a dough that’s always fresh, always perfect. The result is a dough that’s not only incredibly convenient but also delivers a texture and flavor that’s unmatched.

We offer two main types of dough: our Neapolitan Pizza Dough and our Classic Pizza Dough.

Our Neapolitan Pizza Dough, made with a hydration of 68% and a unique blend of Italian high-protein flours, produces a light, airy, and soft crust, full of flavor – perfect for those wanting to create an authentic Neapolitan pizza experience at home.

Our Classic Pizza Dough, on the other hand, has a slightly lower hydration of 60% and a differend blend of Italian flours, resulting in a crust with a bit more bite and crunch. Both are easy to work with and deliver exceptional results in both high-temperature pizza ovens and regular home ovens.

Discover the convenience and quality of True Pizza’s fresh pizza dough today!

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