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Pizza Timer
Tap how you are baking the pizza and press Start as it goes into the oven. Check the crust and cheese when the alarm sounds.
10 minutes
Spacestart / pauseRresetFfull screen+ −add or remove a minute0–9type a time
Home oven at 475–500°F (245–260°C): 10–12 minutes. Turn the tray halfway if one side browns faster.
Stone or steel preheated for 45–60 minutes at 475–500°F (245–260°C): 6–8 minutes.
Typically 12–15 minutes at about 400–425°F (200–220°C). The box is the authority.
About 850–900°F (450–480°C): 60–90 seconds. Turn the pizza every 20–30 seconds.
8 minutes at 375°F (190°C) on a tray, or a few minutes in a covered skillet.
How long to cook pizza
| Pizza | Oven temperature | Timer | Usual range |
|---|---|---|---|
| Homemade, on a tray | 475–500°F (245–260°C) | 10 min | 10–12 min |
| Homemade, on a preheated stone or steel | 475–500°F (245–260°C) | 6 min | 6–8 min |
| Frozen | About 400–425°F (200–220°C) | 12 min | 12–15 min, per the box |
| Outdoor pizza oven | About 850–900°F (450–480°C) | 1 min 30 s | 60–90 s |
| Reheating a slice | 375°F (190°C) | 8 min | Until the cheese bubbles |
For a thin to medium crust about 12 inches (30 cm) across with a moderate amount of topping. Thick or heavily topped pizzas take longer, and ovens run hotter or cooler than their dials, so look at the pizza when the alarm sounds.
How to use it
- Heat the oven as hot as it goes, usually 475–500°F (245–260°C). If you bake on a stone or steel, put it in while the oven is cold and give it 45–60 minutes to heat through.
- Tap the style that matches: tray, stone or steel, frozen, outdoor pizza oven, or reheating a slice.
- Slide the pizza in and press Start. In a pizza oven, turn it every 20–30 seconds; in a home oven, turn the tray once halfway if the back browns faster than the front.
- When the alarm sounds, look for cheese that is bubbling and browned in spots and a rim that has lifted and colored. Lift an edge: the base should be firm and browned. Tap +1:00 if it is still pale.
Why a hotter oven makes a better crust
Pizza dough is wet, and the first thing heat does is turn that water to steam. In a very hot oven the steam forms fast, puffs the rim and opens up the crumb before the surface has set. The outside then browns while the inside is still moist. In a cooler oven the same pizza needs longer, and by the time the crust has color it has dried out and turned hard.
That is the whole difference between the rows of the chart. An outdoor pizza oven at 850–900°F (450–480°C) finishes a thin pizza in 60 to 90 seconds. A baking stone or steel stores heat during its long preheat and drives it straight into the base, so a home oven can do the job in 6 to 8 minutes. A thin metal tray starts cold and holds little heat, which is why the same pizza on a tray takes 10 to 12.
How long to bake pizza at 450 or 475
At 475°F (245°C) a homemade pizza on a tray takes about 10 to 12 minutes. If your oven tops out at 450°F (230°C), allow a little longer, roughly 12 to 15 minutes, and use the lower third of the oven so the base gets more heat. Set the timer for the early end and add minutes with the steppers.
Frozen pizza is made to bake at lower temperatures, typically 400–425°F (200–220°C) for 12 to 15 minutes, and many are meant to go straight on the oven rack. Thickness and toppings vary so much between products that the box is the only reliable figure.
Common mistakes
- Putting the pizza in when the oven light goes off. The air is hot but a stone or steel needs 45–60 minutes to reach the same temperature.
- Loading on toppings. Wet vegetables and a thick layer of sauce release water and leave the middle soggy while the rim burns.
- Opening the door to look every minute. Each look lets heat out and adds to the bake. Use the oven light.
- Forgetting to turn a pizza in an outdoor oven. The side facing the flame chars in seconds.
- Reheating in a microwave and expecting a crisp base. The oven or a covered skillet dries the bottom while the cheese melts.
Questions people ask
How long do you cook pizza at 475°F?
About 10 to 12 minutes on a tray, or 6 to 8 minutes on a stone or steel that has preheated for 45–60 minutes. It is done when the cheese has browned in spots and the base is firm.
What is the cooking time for frozen pizza?
Typically 12 to 15 minutes at about 400–425°F (200–220°C), but follow the box, because thin-crust and deep-pan products differ by several minutes. The Frozen chip sets 12 minutes as the first check.
How long does pizza take in a pizza oven?
In an outdoor pizza oven at about 850–900°F (450–480°C), 60 to 90 seconds. Turn the pizza every 20 to 30 seconds so the side nearest the flame does not burn.
How do I reheat pizza so the crust stays crisp?
Put the slices on a tray in a 375°F (190°C) oven for about 8 minutes. For one or two slices, a skillet over medium-low heat with a lid on for a few minutes crisps the base and melts the cheese.
How long should a pizza stone preheat?
Give it 45 to 60 minutes at the oven’s highest setting, starting from a cold oven. A stone that has not heated through takes heat out of the dough and leaves the base pale.