What is the ideal temperature to bake deep dish pizza, and for how long?
I want to bake a deep pan pizza with toppings of mushrooms, olives and mozzarella and cheddar cheese. I have an electric oven.
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For genuine Neapolitan pizza (very thin dough, tomatoes, Buffalo mozzarella, olive oil) you would use a wood (oak) fired brick oven at 485°C (900°F)
It should be fully cooked in in less than 90 seconds
If you add other toppings, and use a thicker dough it will take a little longer
Cooking at lower temperatures gives you a nice "pie" or savoury flan, but not a pizza
To make a pizza pie (not a pizza), with a deep pan, with a thick dough layer, you should still use a very hot oven, use the maximum temperature your oven will go to. Some people even override the self clean system to go even hotter. Expect times around 5 to 8 minutes
If your crust starts burning on the edges, either accept it as part of the pizza style, or spread sauce right to the edges. Pre-baking the dough for a minute may reduce soggyness of finished product
Go for traditional pizza's for a generally much nicier experience. And if you have the room build your own wood fired pizza oven (plenty of kits on plans on the net)
I usually cook it at 180C (356F) for 20/25 minutes in an ventilated oven. Works for me (I'm 100% italian), even if for best results I agree with @TFD answer above :-)
The excellent book Cooking for Geeks recommends 750°F to 900°F. Basically, if you want pizzeria-style pizza, your home oven isn't going to get hot enough.
...unless you use their method for overclocking your oven by abusing the cleaning cycle. Warning: this will void your warranty.
My electric oven only goes up to 250C (~480F), but I'm able to consistenly get good results with the following method.
Despite the obvious conflict of interest, my wife claims that this method gives the dough a flavor and consistency only a minor step below what we get at the best Italian pizzerias in town.