7 Tips for Cooking Pizza in a Conventional Oven
Not everyone has a backyard pizza oven, and that’s okay — because with the right approach, your conventional oven can turn out incredible pizza. In fact, with the proper tools and techniques, you can bake pies that rival your favorite restaurant.
Here are 7 science-backed tips for making the most out of your home oven, so your pizza comes out crisp, golden, and — if you’re using Pizza Snob dough — deliciously thin and buttery.
🔥 1. Preheat Longer Than You Think
Most ovens beep long before they’re truly ready. For pizza, preheat to 500°F (or as hot as your oven safely goes) for at least 45–60 minutes. This ensures your stone or steel is fully heated to crisp the bottom of your crust.
🍕 2. Use a Pizza Stone or Steel
Your oven’s air alone won’t give you a pizzeria-quality crust. A pizza stone or steel absorbs and radiates heat, creating the instant sear you need for crisp edges and a tender bite.
👉 Pro tip: Steels heat faster and hotter than stones, but both will dramatically improve your results.
📏 3. Bake on the Top Rack
Rack placement makes a huge difference. For pizza, the top rack is your sweet spot:
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The stone/steel is hot enough to crisp the bottom.
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You’re closer to the top heating element, which helps toppings bubble and brown.
👉 For even more puff and a lighter bake, the top rack lets the dough expand a little before it sets.
🔁 4. Switch to Broil at the End
Once your crust is set, flip your oven to broil for 1–2 minutes. This mimics the overhead flames of a pizza oven, giving you that bubbly, caramelized cheese finish without overcooking the base.
🧂 5. Go Easy on the Toppings
Too many toppings block heat and release water, leaving you with floppy slices. Stick to 3–4 toppings max — the perfect balance for flavor and structure. (And yes, science agrees.)
⏱️ 6. Let It Rest (Briefly)
As tempting as it is, don’t slice your pizza the second it comes out. Let it rest for 2 minutes on a cooling rack to keep your crust crisp and the cheese from sliding off.
🧪 7. Use the Right Dough
The best tools in the world won’t save bad dough. That’s why Pizza Snob’s mix was designed to bake beautifully in any oven, including conventional ones. The result is always the same: a crust that’s thin, buttery, and crisp in all the right places.
🎯 The Pizza Snob Difference
At Pizza Snob, we’ve baked over 1 million pizzas in our award-winning restaurant, even earning features in the news and on FoodNetwork.com. And if we learned one thing, it’s this: the dough makes the difference.
👉 Special Offer: Sign up for our email list today and get 10% off your first order.
FAQs
Can I really get restaurant-quality pizza in a home oven?
Yes! With a stone or steel, high heat, and the right dough, you can get close to pizzeria-level results.
What’s the best temperature to bake pizza at in a conventional oven?
As hot as your oven safely goes — usually 500–550°F.
Do I need a pizza stone for homemade pizza?
It’s not mandatory, but it makes a huge difference in crispness and browning.
Why is my crust soggy?
Usually too many toppings or not enough heat. Preheating and keeping toppings light fixes this.
Final Slice
Your kitchen oven might not reach 900°F, but with the right techniques, it can still deliver amazing pizza. Focus on heat, balance, and great dough — and your next pizza night will be a hit.
👉 Ready to taste the difference? Try Pizza Snob Pizza Dough Mix and experience the perfect thin, buttery crust — right from your own oven.
