Baking

The thin-crust pizza doughs in this book bake best at the highest temperature your conventional oven will go, usually 550°F/290°C. Thicker pizzas, like the sheet pan pizza and deep dish pizza are best baked at a slightly lower temperature, around 450°F/230°C, as is the gluten-free pizza. Be sure to preheat your oven and pizza stone for at least 30 minutes prior to baking.