Weed references aside, pizzerias cook their pizzas at anywhere from 500-1000°F depending on the place and type of pie, so given that most home ovens max out at about 500-550, don't be afraid to crank it to the max (just don't forget to reduce the cooking time to compensate). The texture of the crust ends up being more like a pizza place's crust when you use more heat.
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.
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.
Dont know what that is in Celcius off the top of my head, BUT if its a wood fired Napolitano style pizza they may be fine at that temp. 800-900°F for like 2-3 minutes is 🤌
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!
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 board. Electrolytic capacitors in particular are susceptible to failure from heat exposure.
Some stuff I like to buy used. This one is quite a few years old, and I was watching the offers for a good occasion. And it's q common brand with decent spare part availability.
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.
So functional range of temps for most baking is 160-220°C with 175°C being the most common for most standard dinner recipes. Every non-commercial oven I’ve ever used defaults to 350/175 unless you set it otherwise, and I’ve used a lot of ovens. Commercial ovens are a bit different, most don’t have a default or if they do they have memory built in to default to your last temp used, but in my experience the most common temp for commercial baking is more often 375/190.
Though obviously individual recipes vary, that’s just averages across the many recipes I’ve made in both home kitchens and commercial kitchens. I’ve used 425/220 many, many times, as have I used 325/160 many, many times. I’ve also used outside that range but it’s far rarer. That’s mostly for specialized techniques or a very specific ingredient, or slow cooking and broiling obviously.
I only really use 500 for broiling or burning the tips of veggies. It’s really useful for making homemade soups, but I only do it for the last few minutes of the roasting process. I’ve never tried it with pizza, I’ll have to give it a go.
Cheap ones and airfryers. Normal cooking temperatures are 170-200, I only go above that for pizzas. No idea what you do with 218, I would only expect burnt ousides and gooey uncooked insides.
Never cook frozen French fries or fish sticks or chicken fingers in your oven? They pretty much always recommend 450F/232C. Lower temps don’t give you enough crisping/browning without drying out the interior.
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.
Wonderful day! Though, I am not into this kind of meal, or the vendor/brand even seeing it the first time, since I am mostly around Europe and Asia, but once I noticed your share, I tried searching about it, and found the following:
- Then we opened the box and found the sticker. I’m assuming they produced the boxes with the misprint and then create the sticker after to fix their mistake?
- Maybe it's because people like to throw out the box to save freezer space?
It's pizza. The hotter the oven, the better. Ignore the cooking time because you'll have to reduce it. Just check on the pizza every 3-4 minutes and you'll be fine.
I mean, it says the temperature it has to reach. So hotter will get it there faster. I don't generally buy frozen pizzas but when I do it's for a party so inevitably I end up with a bunch of boxes that say to cook at different temperatures. I heat the oven to 425, put them all in and remove as they finish (I have 2 ovens and 5 oven racks)
I do agree they should advise a temperature, you are right. But maybe more people are like me and disregard it?
1 calorie of heat energy is equivalent to raising the temperature of 1 gram of water by 1 degree Celsius, so 1 cal = 1 °C temperature change for 1 gram of water.
There’s a reason school teachers are now doing that exercise where they have kids list instructions on how to make a pb&j, and then following them exactly.
Spread peanut butter on one slice, spread peanut butter on second slice, put a little jelly on one, press together, cut in half * diagonally (* required)
Just got to check if it needs a baking tray or not.
You can normally tell by sight if it's raw dough or if the base has already been baked, but opening your oven to find your pizza doing an impression of the terminator from T2 down through your wire shelf is a sad experience.
I don't know about elsewhere, but in the UK they're normally a bit more expensive and marketed as "takeaway style". They're generally superior, but they need a stone or tray, a hotter oven, and more time to cook.
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.
This could have been the case for my pizzas for years and I wouldn't know, because cooking a frozen pizza is so simple I don't even think about it. Just turn on the oven and take it out when the crust is browning. 350-425, 10-20 minutes. Just pay attention to it, it's just a pizza. It's not that serious
It tells you the minimum core temperature that needs to be reached. What more do you need? And given how f-ed up some ovens are, this is the best and safest solution.
142 replies
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
I can’t get mine to unstick from the wall of the tandoori.
Ah yes, pizza benedict. My favorite!
This is the way
Oh that would be an interesting mess.
i always cook pizza at 420° bc it just feels right
Weed references aside, pizzerias cook their pizzas at anywhere from 500-1000°F depending on the place and type of pie, so given that most home ovens max out at about 500-550, don't be afraid to crank it to the max (just don't forget to reduce the cooking time to compensate). The texture of the crust ends up being more like a pizza place's crust when you use more heat.
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.
Pizza ovens are usually at around 320°C, I've seen from 300 to 350... I've never seen one set above 350
Brick ovens can go there, doesn't mean that you should cook the pizza at that unless you're one who likes charcoal as a topping.
No, just 420°. But since pizzas have rotational symmetry you also use other funny angles, like 69°.
Cajun pizza
As long as it contains 0% James Carville by volume
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.
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.
Probably so you can discard the box and keep the pizza in the freezer only with the plastic.. But yeah, no reason to not have it on both
425 for 15 minnies
half of Lemmy uses Celsius and are going to get crunchy pizza
if they choose to send it to hell thats on them
Dont know what that is in Celcius off the top of my head, BUT if its a wood fired Napolitano style pizza they may be fine at that temp. 800-900°F for like 2-3 minutes is 🤌
I didn't know the local blacksmiths would be okay with you cooking your food in their forges...
Check your local appliance provider. Ooni and Gozney make excellent forges.
You're right. We need to use a more scientific scale of 885°Ra.
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.
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 like my pizza extra well done
This will get you stoned to death in Italy.
Neapolitan style pizza, not that greasy NY shit requires an overn at 800-900F, close to 500C for 90 seconds.
I know that, but there is a difference between 90 seconds and a couple of hours.
Instructions unclear, cooked pizza in clay kiln.
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 board. Electrolytic capacitors in particular are susceptible to failure from heat exposure.
Some stuff I like to buy used. This one is quite a few years old, and I was watching the offers for a good occasion. And it's q common brand with decent spare part availability.
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.
Most common oven temperatures:
325°F/160°C, 350°F/175°C, 375°F/190°C, 400°F/205°C, 425°F/220°C
So functional range of temps for most baking is 160-220°C with 175°C being the most common for most standard dinner recipes. Every non-commercial oven I’ve ever used defaults to 350/175 unless you set it otherwise, and I’ve used a lot of ovens. Commercial ovens are a bit different, most don’t have a default or if they do they have memory built in to default to your last temp used, but in my experience the most common temp for commercial baking is more often 375/190.
Though obviously individual recipes vary, that’s just averages across the many recipes I’ve made in both home kitchens and commercial kitchens. I’ve used 425/220 many, many times, as have I used 325/160 many, many times. I’ve also used outside that range but it’s far rarer. That’s mostly for specialized techniques or a very specific ingredient, or slow cooking and broiling obviously.
My oven goes to 500F/260C. The previous one I had went to 550F/288C, but it didn’t have convection (unlike my current one).
I actually use 500/260 on my oven quite frequently, using the “convection roast” feature. It’s excellent for roasting veggies and reheating pizza!
I only really use 500 for broiling or burning the tips of veggies. It’s really useful for making homemade soups, but I only do it for the last few minutes of the roasting process. I’ve never tried it with pizza, I’ll have to give it a go.
Cheap ones and airfryers. Normal cooking temperatures are 170-200, I only go above that for pizzas. No idea what you do with 218, I would only expect burnt ousides and gooey uncooked insides.
Never cook frozen French fries or fish sticks or chicken fingers in your oven? They pretty much always recommend 450F/232C. Lower temps don’t give you enough crisping/browning without drying out the interior.
use a heatgun on it.
Try gas mark 7.
I thought it was more than half. Crunchy pizza is not ideal.
The box shows 165° F for internal temp.
Yeah but it's the half that doesn't need their instruction manual to tell them to not dry their cat in the microwave, I think it's ok
491.48 Kelvin of course
180° in teal temperature
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
Have you considered turning off and then back on?
just keep rotating
So 360° then?
Great, now they are back where they started
put the pizza in the corner, it adds 90 degrees.
200°c / 180°c fan
That's the cooking temperature for like 90% of things
And then crank it up to 220° fan when it's taking too long.
As is traditional, yes
For pizza you could probably get away with another 20° higher and it will be more crispy.
In the UK that's pretty much all food and should go without saying. Aldi knows what it's doing.
Wonderful day! Though, I am not into this kind of meal, or the vendor/brand even seeing it the first time, since I am mostly around Europe and Asia, but once I noticed your share, I tried searching about it, and found the following:
It seems like the sticker shows 400F (~205C).
Of course, lovely Bon Appétit! ✨
I love your enthusiasm
Not misprint. Now they can use the same box regardless if the country uses C or F for temperature.
At the cost of having a machine that applies stickers to every box, as well as keeping inventory of stickers for C and F.
I don’t think that would save money vs a properly designed supply chain and manufacturing process.
400-425F or 200C is pretty much universally the temperature, but yeah.....somebody done goofed.
The best thing about Fahrenheit is that a bunch of frozen foods can be cooked at 420°
Also, 69° is a good temperature for indoors
Indoors I usually have at 73
Mine's actually at 71, but I keep it 69 during winter =)
That's obtuse
It's pizza. The hotter the oven, the better. Ignore the cooking time because you'll have to reduce it. Just check on the pizza every 3-4 minutes and you'll be fine.
Look, Aldi has to cut corners to keep prices low. I bet removing that line from the instructions saved... something!
Max temp until it’s done.
It's on the inner wrapper for some reason
I mean, it says the temperature it has to reach. So hotter will get it there faster. I don't generally buy frozen pizzas but when I do it's for a party so inevitably I end up with a bunch of boxes that say to cook at different temperatures. I heat the oven to 425, put them all in and remove as they finish (I have 2 ovens and 5 oven racks)
I do agree they should advise a temperature, you are right. But maybe more people are like me and disregard it?
Around here, if there's no posted speed limit, the limit is 50. So try 50?
It says 320 calories.
1 calorie of heat energy is equivalent to raising the temperature of 1 gram of water by 1 degree Celsius, so 1 cal = 1 °C temperature change for 1 gram of water.
So how many grams of water are in the pizza?
12?
Right. So 320 calories x 12 grams = 3840°C
3840°C = 6944°F
145°F is the “minimum internal temperature.”
6944°F - 145°F = 6799°F (the Aldi difference)
6799°F for 20-23 minutes or until the cheese is golden brown.
It’s all right there on the box, man.
And I just donated the Mr. Fusion to goodwill
Nutritional calories are kilocalories, so you’ll need to multiply by 1000.
I just toss the bitch in. When it's slightly brown it's done. Y'all actually read the instructions?
There’s a reason school teachers are now doing that exercise where they have kids list instructions on how to make a pb&j, and then following them exactly.
What’s the reason? Doesn’t sound like a good one.
Some of the best chefs around don’t use recipes at all.
It helps in this situation, where the instructions are unclear and thinking through the process in a logical manner.
Teaching programming.
Okay. Lots of reasons.
Another is it’s funny and fun and memorable.
Spread peanut butter on one slice, spread peanut butter on second slice, put a little jelly on one, press together, cut in half * diagonally (* required)
Making a PB&J:
1: Give $200 to OwOarchist
2: Give OwOarchist a 100% grade on every assignment for the year.
3: Make a PB&J sandwich
Alright, teach. You said you'd follow the instructions exactly.
Fortunately, kids aren’t quite clever in that way.
Think about how it's more important they put the instruction "remove from box before baking"
Just got to check if it needs a baking tray or not.
You can normally tell by sight if it's raw dough or if the base has already been baked, but opening your oven to find your pizza doing an impression of the terminator from T2 down through your wire shelf is a sad experience.
I've never seen a frozen pizza with raw dough. Is this a Europe thing or have I just been living under a rock?
I don't know about elsewhere, but in the UK they're normally a bit more expensive and marketed as "takeaway style". They're generally superior, but they need a stone or tray, a hotter oven, and more time to cook.
How is it suppost to cook if you don't turn on the oven?
I'm loosing faith in humanity day by day
They didn't say until hot, they said until it turns brown. May take a few days.
Funny.
"...as ovens do vary."
So the box was written by someone who barely passed highschool
Or it could be LLM slop.
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.
400 degrees Fahrenheit
That's the cool part, this pizza actually sets the temperature for you so you don't have to.
Fucking AI pizzas.
The fact that they included the 1st step but forgot the temparature...
I used to see a bunch of diff temps between 375F and 425F but it seems like they all got together and settled on 400F.
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.
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.
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
Weird, never seen that on an Aldi pizza before. The ones I've had all had pretty clear time and temperature.
This one was from TEMU.
It's an Aldi pizza, 425 for 20 minutes
Are you mildly infuriated by yourself for not knowing or at Aldi?
Be mindful you don't add a zero when using a digital oven. I once set it to 4000 degrees instead of 400 and it melted my pan and was super bright
I want an oven that can achieve 4000 degrees.
Also, Mama Cozzi isn't real.
If you've got a regular consumer oven than the correct temperature for pizza is as hot as it goes.
300°C pyrolysis?
oven
Cook it on hot.
Gas mark 4
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.
It says to heat it to a minimum of 165, so start there and work your way up until it's the right temp after 20-23 minutes.
It should be set to hot until the item is ready to consume
This could have been the case for my pizzas for years and I wouldn't know, because cooking a frozen pizza is so simple I don't even think about it. Just turn on the oven and take it out when the crust is browning. 350-425, 10-20 minutes. Just pay attention to it, it's just a pizza. It's not that serious
That's that bitch mama cozcoz for you
Omg
Well, as long as you hit 165F you should be good. What happens after that is a matter of taste.
So tell Aldi.
Is this your first frozen pizza?
It tells you the minimum core temperature that needs to be reached. What more do you need? And given how f-ed up some ovens are, this is the best and safest solution.
Instructions unclear, made sous vide frozen pizza. 1/10 gloopy mess.
Dunk it in beer batter and deep fry it until golden brown and crispy.