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Jun 1, 2011 03:40 PM

How hot can a home oven in a range get? - Would like pizza oven temps


I'm looking for a moderately priced (under 3K) gas range - don't know if I want dual fuel or gas for the oven part yet - but I would like something that gets smokin hot so I could do a decent pizza - are there any "home" ranges out there that get up and beyond 500?
Thanks much

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  1. Most home ranges get to 500 max...with our pizza stone that's all we need for great pizza with a little burn on the crust. Convection can give you the effect of higher heat.

    1 Reply
    1. re: escondido123

      Thanks - I didn't think I could get over 500 - I too use and love my really big thick pizza stone - but more that 500 might have been fun!

    2. u would probably need to check your local fire codes also....if your going to go hotter...

      1 Reply
      1. re: srsone

        Good post below. I don't know about fire codes specifically, but if the oven is self cleaning, it gets doggoned hot when it cleans. I assume the insulation is enough for that much heat, and the electronics are well cooled. So, in theory, a self cleaning oven could get hotter than 500 deg. But it won't be set up for baking at that higher heat.

      2. People have modded their self-cleaning ovens to override the auto-locking mechanism. You can easily pass 800 degrees. Just make sure you have plenty of cash available because your insurance will likely balk at covering the costs from misuse of the oven.

        1 Reply
        1. re: ferret

          I've seen one. Cool but not something most would want to do

        2. Just an observation -- I seem to do just fine by cranking the oven to 500F or 550F. What seems to make the difference for me is to let the oven pre-heat longer than normal and let the oven heat soak. That way, when the oven door is opened (and lets all that hot air out), the oven starts at a higher temp and recovers quicker.

          This would be especially true if you use pizza stones or oven bricks -- they help keep the oven crazy hot, but they can only do it if they are pre-heated (and being ceramic -- very poor heat conductors -- that can take a good long while).

          Over-riding the controls on your oven is sort of asking for it...just don't do it.

          8 Replies
          1. re: MikeB3542

            I thought the thermostat on my relatively new oven was out of whack. The repair person demonstrated to me that when the oven beeps that it's reached the desired temp, it may not have. Something about the sensor placement vs. the ambient air in the oven. He said, for temp critical things, to wait at least 10 minutes longer. Works like a charm.

            1. re: MikeB3542

              For a real belt-and-suspenders approach, cook the pizza on a stone, but increase the thermal mass with firebricks above and below it. It'll take at least an hour to heat up and all night to cool down, but you'll have really steady heat.

              1. re: alanbarnes

                Now that is a brilliant idea. Not cheap but brilliant. I still want an outdoor pizza oven though. I suppose I'd have to get that permitted also.

                1. re: alanbarnes

                  Thanks for the replies - I like my insurance so screwing with the self clean is likely not an option. What are firebricks? - made of something different than regular bricks?

                  1. re: frznrth

                    Firebricks are the bricks they use on the inside of fireplaces. Regular building bricks aren't designed to handle much in the way of heating and cooling, so they tend to crack. Firebricks handle thermal swings without any problem.

                    1. re: alanbarnes

                      Also called refractories , but they don't handle thermal swings without problems , far from it,

                  2. re: alanbarnes

                    Hi, alanbarnes:

                    Another bypass for pimping your pizza is a small ceramics kiln with pyrometer. I have a 110V one I use for heat-treating toolsteel that will go ambient-1,900F. About the size of a large microwave, it'd do for individual-to-small pies. Comes with the firebrick, too.


                  3. re: MikeB3542

                    ayiyi! Just use a convection oven.
                    Mine works fine at 450 for pizza...
                    No pizza stone necessary.

                  4. Not to state the obvious, but I think the thickness of the pizza is what determines the temperature of the oven. So, if you like a thicker, standard American style pizza, then 475-500 should be fine. I think the higher temps are better if you want to do a very thin crust pizza. I've made plenty of pizzas in a variety of cheap ovens, and they come out fine, but I like the standard American pie thickness. If you try and cook them at too high of a temp, then the crust doesn't cook all the way through.

                    (As an aside, if you get the big idea that your outdoor gas grill will get real hot, it does a terrible job at cooking pizza because all of the heat is on the bottom. Again, if you like a real thin crust it would probably work fine, but not at all for a thicker crust).

                    2 Replies
                    1. re: pweller

                      We make pizzas of all thicknesses and have never had a problem with 500 for half an hour prior. On the grill, I find the thicker ones get too chewy rather than crispy over the fire.

                      1. re: pweller

                        In the summer months, I grill pizza crusts on both sides...then top them with whatever, but it using mushrooms or meats, they have to be cooked first. Then I pop them into my oven inside on a perforated pizza pan to finish cooking. Solves the crust issue! And you can make a lot of them ahead of time and top when ready! You can also freeze the cooked crusts double wrapped in foil.