No stone? No problem. Just flip a baking sheet upside down and preheat it as your “stone.” It works surprisingly well—better than a cheap pan. Or use a cast-iron skillet, which gets screaming hot and gives you a cornbread-like crust. Anything metal will work, as long as it’s preheated to 500°F.
Do not use a perforated pizza pan, unless you want a limp, pale crust. Those are for reheating leftovers, not making magic. You deserve magic.
The Final Slice: Trust Your Eyes, Not Just the Thermometer
Look, temp guides are great, but your senses are better. When the crust is golden-brown with dark spots and the cheese is melted with tiny brown bubbles, it’s done. Pull it out. Let it rest on a wire rack for two minutes—that stops the steam from making the bottom soggy.
And if you see a slightly burnt edge? Perfect. That’s called leoparding, and it’s the sign of a well-baked pie. You didn’t mess up; you achieved artisan status. Pat yourself on the back, slice it up, and enjoy the fact that you just conquered the eternal question: what temp to cook a pizza. Spoiler: it was 500°F all along.
