Convection bake at 550 vs. 500 degrees

In the Pizza Bible, Tony defaults to a standard, non-convection bake at 500 degrees as everyone, at minimum, has this type of oven at home. I’m wondering what people’s experience has been in how much faster the various styles cook at this higher oven temperature. If a New York style cooks on average in 12 minutes at 500 degrees, how much faster would this cook at 550? What are the advantages (if any) of cooking at this higher temp?

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Paul S.
posted about 3 years ago

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