Cooking Sicilian at max oven temp vs mid 400s

[Santo]

I have seen a lot of amazing pizzas made at max temp , and i also see great things and experienced people who prefer to cook sicilian pizzas at around 425-460 range.

What do you prefer and why? What properties will each option give you?

I am cooking in a lloyds sicilian pan and I have been cooking at around 450, with a parbake. My results have improved since i have bought the lloyds pan, but possibly a little too crunchy/glassy crust.

[Gene in Acadiana]

A higher temperature and a quicker bake will produce a moister crumb than baking at a lower temperature for a longer time using the same dough and hydration rate.

[scott r]

unless you bake longer and give that moisture a chance to bake out


Higher temp = more oven spring, but you have to be careful because it also might make your pizza black on the bottom before you can bake out all the moisture you need to get out of there.  You can play around with flour types that brown less and leave out any other sugars etc. to help this.

[gamblersruin]

Slightly lower, middle of the oven and no fan (in the UK most ovens have a fan and it can cause the cheese to burn before the bread cooks)