200°c / 180°c fan
That’s the cooking temperature for like 90% of things
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Yall saying throw this in at max temp, if its going straight from the freezer and has heavy toppings this is not going to turn out well.
Ignore those instructions. Instead put the oven on as hot as it goes, and keep an eye on it because it will be done in a few minutes. Even better if you have a pizza oven that can go even hotter.
Works great with a thin crust pizza. Not so great for a thick one, especially with lots of toppings.
Pizza - always 12-15 minutes at 180c.
You can usually go up to 220 ⁰C. It reduces the time to bake and that makes the pizza crust crispier and the topping less dried out.
Yeah, 200°C is only cooking it.
Some pizzas say 200°C for same amount of time.
Same manufacturer, same style of pizza but different content (4 cheeses vs pepperoni)
180 is too cold :o
Nope. I’ve seen ones that require 6 minutes at 240.
You might get a better result with 6min/240 but the same Pizza should be fine as well at 180 for a bit longer.
“…as ovens do vary.”
So the box was written by someone who barely passed highschool
Or it could be LLM slop.
See you’re supposed to sous vide it at 165 then sear it.
Ah drats, I par-boiled mine and then put it on a kebab spit
I poached mine, send help
Oh that would be an interesting mess.
i always cook pizza at 420° bc it just feels right
That’s 420° Celsius, right? For that delicious charcoal effect
Professional pizza ovens do reach temperatures between 350°C and 500°C. So 420°C isn’t unreasonable for a pizza, your oven at home probably won’t get that hot though.
I have a cheap small electric 400C pizza oven, but that’s not something you’d use for frozen pizza. And I still wished it could get a bit hotter…
The pizza I make is still decent, however - already got the approval from a few Italian friends. It’s Neapolitan style pizza, not Roman.
I mean…my convection oven does either 410, or 425.
I cook everything at 425. So you’re not far off from what I do.
5min at 410 + 10min at 425, perfect avg
Pssshhhh!!! I ain’t doin all that!!!
I’m putting the it in for 15 minutes, then forget about it, and remember 2 hours later that I cooked a now cold pizza.
Gas mark 4
Weird, never seen that on an Aldi pizza before. The ones I’ve had all had pretty clear time and temperature.
Max temp until it’s done.
That’s the Aldi difference…
It’s probably on the plastic wrap inside. I don’t know why they do this, but I’ve seen it happen more and more often. I like having it on the plastic, but I don’t love the fact that they take it off the box.
425 for 15 minnies
180° in teal temperature
half of Lemmy uses Celsius and are going to get crunchy pizza
if they choose to send it to hell thats on them
I would be rather surprised to find an oven going to 400*C though, thats quite hot lol
I’d say ovens here in EU usually go to 200-250 degrees.
What oven only goes to 200C? I live in Canada (where we use C for everything except cooking, which we use F for) and pretty much everything I cook in the oven is at 218C or above. 200C isn’t even hot enough to bake frozen French fries properly without drying them out.
use a heatgun on it.
My small pizza oven goes to 400C. Everything else is not enough for good pizza. Cooking time for a pizza is 2 to 3 minutes. With that I’ll get a nice leopard pattern on the dough.
My household oven goes up to 300C but just because it supports pyrolysis. (Best thing, I bought it used from Kleinanzeigen for Eur 50 after about a year of searching for a pyrolysis oven that was sold for cheap). Running Pyrolysis about 4 times a year, so the cost is reasonable but the oven still is CLEAN.
It’s a good thing you only spent 50 euros on your pyrolysis oven. I used to use that feature on my old oven until it was destroyed by it.
I believe the excessive heat from the cleaning cycle rapidly accelerates the ageing of the electronic components on the oven’s main circuit host. Electrolytic capacitors in particular are susceptible to failure from heat exposure.
A self-cleaning can go as high as 500°C during pyrolysis.
Yea, but they usually lock the hatch during the cycle and I don’t think any pizza needs 500’C for a couple of hours 😅
Jeff Varasano explains how you can defeat the lock on your self clean oven and gain the ability to use that high temperature for baking pizza. He got so good at baking pizza this way that he opened his own pizza restaurant! He also wrote a book on speedcubing. Interesting guy!
I don’t think any pizza needs 500’C for a couple of hours
I like my pizza extra well done
Instructions unclear, cooked pizza in clay kiln.
You’re right. We need to use a more scientific scale of 885°Ra.
The box shows 165° F for internal temp.
Try gas mark 7.
I thought it was more than half. Crunchy pizza is not ideal.
491.48 Kelvin of course
My wife from Mexico once decided she’d make a cake (here in Los Angeles). After several hours she couldn’t figure out why nothing was cooking. It turned out, she was cooking at ~200°F if I remember correctly.
My oven doesn’t go beyond 180
just keep rotating
So 360° then?
Great, now they are back where they started
Have you considered turning off and then back on?
