Temperature Management

Key points

• LUROPA ovens reach 500°C — much hotter than a home oven.
• At 500°C, most pizzas bake in ~90 seconds.
• For thin, crispy Neapolitan style: max temperature, minimal toppings.
• For thicker or heavily topped pizzas: reduce to 400°C and extend bake time slightly.
• The rotating stone deck distributes heat evenly — no hot spots to worry about.
• Preheat fully before baking. A cold stone produces soggy bottoms.
• Between pizzas, allow 2-3 minutes for the stone to recover temperature.
• Different toppings cook at different rates — pre-cook raw meats if needed.

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