Heat

Heat decides how fast the dough sets, how the rim expands, how the bottom browns, and whether toppings cook before the crust dries out.

Balance top and bottom

Deck heat cooks the base. Top heat cooks the rim and toppings. If the bottom burns before the top colors, reduce deck heat or move the pizza higher. If toppings dry out while the base stays pale, increase bottom heat or use a better preheated surface.

Recovery matters

An oven is not just a peak temperature. It also needs to recover after the door opens and after a cold dough hits the surface. Stones, steels, pans, and outdoor ovens all behave differently.

Treat heat as part of the recipe. Dough style, hydration, toppings, and oven setup should all point toward the same bake time.