Home Gas Oven pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 250°C air, 250°C on the baking surface, and about 9 min–13 min. These are model estimates for this oven, not manufacturer specifications.
A domestic gas cooker or range, common across the UK, Italy, the US and Latin America. It behaves differently from an electric oven in two ways that change how you bake. Heat comes from a burner below, so the base runs ahead of the top and colour on the crown has to come from convection. Burning gas also releases water, so the chamber stays more humid, which suits an open crumb and works against a crisp finish. Use the top grill for the last minute if the top is still pale.
Also known as: Gas oven, Gas cooker, Gas range, Gas stove oven, Gasbackofen, Gasherd, Piekarnik gazowy, Kuchenka gazowa, Forno a gas, Horno de gas, Four à gaz, Gasoven, Gasugn, Forno a gás, ガスオーブン, 가스 오븐.
- Strong bottom heat, which suits pizza, focaccia and hearth loaves
- The naturally humid chamber helps oven spring without added steam
- Recovers quickly after the door is opened
- No controllable top element, so the crown browns last
- Humidity works against a crisp crust late in the bake
- Hot spots are common, so rotate the bake at least once
- Specs here are typical values, not your specific oven
- A steel plate or a pizza stone is the bake. The empty rack will not brown a base.
- Give the deck the full 45 min. Air temperature lies. The stone is slower.
- Steel for a fast base, stone if the top needs more time. A sheet pan is the slowest of the three.