400 degrees Fahrenheit
200°c / 180°c fan
That’s the cooking temperature for like 90% of things
In the UK that’s pretty much all food and should go without saying. Also knows what it’s doing.
That’s the cool part, this pizza actually sets the temperature for you so you don’t have to.
Fucking AI pizzas.
Yall saying throw this in at max temp, if its going straight from the freezer and has heavy toppings this is not going to turn out well.
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Ignore those instructions. Instead put the oven on as hot as it goes, and keep an eye on it because it will be done in a few minutes. Even better if you have a pizza oven that can go even hotter.
Works great with a thin crust pizza. Not so great for a thick one, especially with lots of toppings.
See you’re supposed to sous vide it at 165 then sear it.
Ah drats, I par-boiled mine and then put it on a kebab spit
I poached mine, send help
Oh that would be an interesting mess.
i always cook pizza at 420° bc it just feels right
That’s 420° Celsius, right? For that delicious charcoal effect
Professional pizza ovens do reach temperatures between 350°C and 500°C. So 420°C isn’t unreasonable for a pizza, your oven at home probably won’t get that hot though.
I have a cheap small electric 400C pizza oven, but that’s not something you’d use for frozen pizza. And I still wished it could get a bit hotter…
The pizza I make is still decent, however - already got the approval from a few Italian friends. It’s Neapolitan style pizza, not Roman.
I mean…my convection oven does either 410, or 425.
I cook everything at 425. So you’re not far off from what I do.
5min at 410 + 10min at 425, perfect avg
Pssshhhh!!! I ain’t doin all that!!!
I’m putting the it in for 15 minutes, then forget about it, and remember 2 hours later that I cooked a now cold pizza.
“…as ovens do vary.”
So the box was written by someone who barely passed highschool
Or it could be LLM slop.
That’s the Aldi difference…
It’s probably on the plastic wrap inside. I don’t know why they do this, but I’ve seen it happen more and more often. I like having it on the plastic, but I don’t love the fact that they take it off the box.
It’s on the inner wrapper for some reason
Max temp until it’s done.
425 for 15 minnies
180° in teal temperature
half of Lemmy uses Celsius and are going to get crunchy pizza
I would be rather surprised to find an oven going to 400*C though, thats quite hot lol
I’d say ovens here in EU usually go to 200-250 degrees.
What oven only goes to 200C? I live in Canada (where we use C for everything except cooking, which we use F for) and pretty much everything I cook in the oven is at 218C or above. 200C isn’t even hot enough to bake frozen French fries properly without drying them out.
Most common oven temperatures:
325°F/160°C, 350°F/175°C, 375°F/190°C, 400°F/205°C, 425°F/220°C
So functional range of temps for most baking is 160-220°C with 175°C being the most common for most standard dinner recipes. Every non-commercial oven I’ve ever used defaults to 350/175 unless you set it otherwise, and I’ve used a lot of ovens. Commercial ovens are a bit different, most don’t have a default or if they do they have memory built in to default to your last temp used, but in my experience the most common temp for commercial baking is more often 375/190.
Though obviously individual recipes vary, that’s just averages across the many recipes I’ve made in both home kitchens and commercial kitchens. I’ve used 425/220 many, many times, as have I used 325/160 many, many times. I’ve also used outside that range but it’s far rarer. That’s mostly for specialized techniques or a very specific ingredient, or slow cooking and broiling obviously.
Cheap ones and airfryers. Normal cooking temperatures are 170-200, I only go above that for pizzas. No idea what you do with 218, I would only expect burnt ousides and gooey uncooked insides.
Never cook frozen French fries or fish sticks or chicken fingers in your oven? They pretty much always recommend 450F/232C. Lower temps don’t give you enough crisping/browning without drying out the interior.
use a heatgun on it.
My small pizza oven goes to 400C. Everything else is not enough for good pizza. Cooking time for a pizza is 2 to 3 minutes. With that I’ll get a nice leopard pattern on the dough.
My household oven goes up to 300C but just because it supports pyrolysis. (Best thing, I bought it used from Kleinanzeigen for Eur 50 after about a year of searching for a pyrolysis oven that was sold for cheap). Running Pyrolysis about 4 times a year, so the cost is reasonable but the oven still is CLEAN.
It’s a good thing you only spent 50 euros on your pyrolysis oven. I used to use that feature on my old oven until it was destroyed by it.
I believe the excessive heat from the cleaning cycle rapidly accelerates the ageing of the electronic components on the oven’s main circuit board. Electrolytic capacitors in particular are susceptible to failure from heat exposure.
A self-cleaning can go as high as 500°C during pyrolysis.
Yea, but they usually lock the hatch during the cycle and I don’t think any pizza needs 500’C for a couple of hours 😅
Jeff Varasano explains how you can defeat the lock on your self clean oven and gain the ability to use that high temperature for baking pizza. He got so good at baking pizza this way that he opened his own pizza restaurant! He also wrote a book on speedcubing. Interesting guy!
I don’t think any pizza needs 500’C for a couple of hours
I like my pizza extra well done
Instructions unclear, cooked pizza in clay kiln.
if they choose to send it to hell thats on them
You’re right. We need to use a more scientific scale of 885°Ra.
The box shows 165° F for internal temp.
Try gas mark 7.
I thought it was more than half. Crunchy pizza is not ideal.
491.48 Kelvin of course
My wife from Mexico once decided she’d make a cake (here in Los Angeles). After several hours she couldn’t figure out why nothing was cooking. It turned out, she was cooking at ~200°F if I remember correctly.
My oven doesn’t go beyond 180
just keep rotating
So 360° then?
Great, now they are back where they started
Have you considered turning off and then back on?
