What temperature is too hot to cook pizza?

Can I ask exactly what fire breathing hell demon you used to cook pizzas at 1000 degrees Fahrenheit presumable in a residential setting?

I cook mine in my oven using a high preheat for an hour
(about 500 degrees) and then under the broiler with a baking steel.

I think the temperature you used is very high for pizzas. Maybe Neapolitan style cooks that high, but that is a very specific dough/toppings combo that can work in an extreme high heat. Though it does produce a soupy middle, as sort of its trademark.

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Last night I used a new pizza oven I have and it was up to 960 to 1000 degrees. It was too hot to cook pizza on

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ya think?

I cook my pizza anywhere between 500 and 550 on my Kamado Joe. 6 minutes or so and it is done.

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ya think?

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I mean blaze and MOD say their pizza ovens are 900 degrees so I figured whats an additional 70 degrees

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Any way to dial it back or is it zero to hero?

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Yeah I can definitely dial it back because this is a temperature controlled pellet grill and thanks I think this will be a good starting point. I am looking to cook a pizza like blaze and MOD where it cooks in about 90 seconds not 25

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Honestly I don't know I bought premade dough from central market. I will have to check and see.

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check my edit. You need a dough designed to cook hot and fast or it will burn every time. You're going to have to make your own, most likely. I've never seen a pre-made dough without oil and sugar.

Make your own dough. I am not an evangelical about a lot of things when it comes to cooking. But I do adhere that in about 5-10 minutes of active work, and lots of hours of dough sitting on a counter or in a fridge, you can make a superior dough to anything you can buy.

I like the Peter Reinhart My Pizza, Ken Forkish, or Pizza Camp recipes. Simple ratios, foolproof instructions, and clear direction on how to do it.

If you have a Whole Foods near you, they sell (and others may) a bag of Delallo tipo 00 flour specially built for pizza. Its one bag of flour, some water, salt, and yeast. Ready in about 2-4 hours and makes very good, thin, crispy crust. Its in the flour aisle.

1000 degrees? Holy shite! lol

I launch my first pie at a deck temp of ~800-850 and an air temp of ~1000. They cook for 60-90 seconds.

The correct temperature to cook with depends on several factors, but most importantly your dough and the thermal conductivity of the stone you are cooking on.

If the dough has any sugar or oil in it, you are going to burn above 500. If you are using a cordereite pizza stone, the bottom is going to burn above 650-700.

Where'd you get your pizza oven insert? I just received my GMG recently, haven't cooked on it yet though.

Forget the mitt one time and you'll lose a hand.