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PizzaMaster®
Pizza Recipe / Oven Settings / Baking Guidelines
Pizza Recipe and Baking Temperature
Pizza Dough Recipe
Flour (*bakers % = 100)
Always use a high quality flour (double zero (00) preferably an Italian brand as quality is higher and
more consistent)
Water (*bakers % = 65)
Salt (*bakers % = 3)
Yeast Fresh, (*bakers % = 1) or Dry (equivalent to fresh yeast as recommended by producer)
Required baking time (classic margarita pizza)
290 C / 554 F = 4min 10sec (change water to 50% change salt to 1.5%, add sugar with 1.5%, add oil with 3.5%)
310 C / 590 F = 3min 40sec (change water to 50% change salt to 1.5%, add sugar with 1.5%, add oil with 3.5%)
330 C / 626 F = 3min 20sec (change water to 55% change salt to 2%, add sugar with 1%, add oil with 3.5%)
350 C / 662 F = 2min 50sec (change water to 60% change salt to 2.5%, add sugar with 0.5%, add oil with 3.5%)
370 C / 698 F = 2min 30sec (baking at this temperature or higher we recommend our high temperature model)
400 C / 752 F = 2min 10sec
430 C / 806 F = 1min 50sec (at this temperature or higher the pizza “positively dry out” as most of the fluids vaporize)
460 C / 860 F = 90sec (5sec at this temperature or higher can make the difference between failure and success)
490 C / 914 F = 60sec
Oven Settings
Pizza baked direct on stone Pizza baked in Pan or on Grid
Temperature See above recipe Temperature See above recipe
Stones/door 1 2 Stones/door 1 2
Top 6-8 5-7 Top 3-5 5-7
Bottom 0-3 2-4 Bottom 6-10 2-4
Roast/Bake/Grill Food Bread
Temperature 180-220 C (355-430 F) Temperature Japanese/Asian bread 160-190 C (320-375 F)
Stones/door 1 2 European bread 200-240 C (390-465 F)
Top 5 5-7 Stones/door 1 2
Bottom 5 2-4 Top 4 not suitable
Bottom 6 not suitable
If you require further baking guidance contact your local PizzaMaster representative or PizzaMaster directly.
Important!
- Never set the Top Heat lower than 3
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