How long to cook pizza?

I would guess about 20min….. but keep an eye on it.

until the dough is golden and the cheese is browned and bubbling.
20 minutes is a good approximation, but it might be closer to 12 or 15. Just check every few minutes, and when it looks like it’s almost done, stay there and watch it.

Preheat the oven (and a baking stone) to 500 degrees for at least 30 minutes. Cook the pizza for 10 minutes.

In our home, every Friday night is homemade pizza night – using the fantastic dough recipe in the book “Baking Illustrated.”

The lower your oven temperature, the longer you have to cook the pizza, and the worse it gets. Pizza cooked in traditional brick ovens are in there for about two minutes at extremely high heat, which gives the crust that delicious, complex texture (bubbly, crunchy, soft, moist, charred, etc) you find at gourmet pizza places. Cooking at lower heat for longer time dries out the dough, and you end up with a dense crust that is crackery or chewy.

If you have a pizza stone, follow PupnTaco’s advice: preheat it on the bottom rack at your oven’s maximum temperature for 45 minutes to an hour. The pizza should cook in about seven minutes, and it will be passable.

If you have a large (15 inches), cast iron skillet, I would recommend an alternate technique that I’ve recently become a huge fan of. The goal is to trick the pizza into thinking it’s in the a very high-heat environment. You heat the skillet on your stove on the highest setting for about 20 minutes. When it’s ready, turn on your oven’s broiler, put on your heavy-duty silicone oven mitts, and place the skillet upside-down under the broiler. There should be about two inches of clearance between the skillet and the broiler. Get your pizza onto the skillet (a pizza peel really helps here) as quickly as possible, and watch it cook into a beautiful pie in about 2–3 minutes.

If you find that your broiler is cooking the top of your pizza more quickly than the skillet is cooking the crust, turn the broiler off when the top is done, and leave the pizza on the skillet for a little while longer.

If you go with the skillet technique, make sure you watch the pizza, as it will go from raw to perfect to burned in fairly rapid succession.

20 or 25 minutes, maybe? It depends on the crust recipe; thick, dense crusts need to cook for longer or at hotter temperatures. 350 degrees is likely to be too cool to do a good job with the crust.

I just tried a new pizza dough recipe – 2–1/2 c flour, 1 t. salt, 2–1/2 c water at 110–120 degrees F, 2 T yeast. Mix the yeast and the water, and let it sit for 8 minutes; you’ll see bubbles that mean the yeast is alive. Mix the salt and the flour, and the yeasty water; once it’s all a dough, knead it hard for 2 minutes. Stretch it into an 18-inch circle and put it in a greased pizza pan. Top it however you like, and bake it at 500 degrees for about 10 minutes, or until it’s golden brown around the edges.