What is the safe internal temperature for chicken?

165°F (74°C) is the USDA safe minimum internal temperature for all poultry, including chicken breasts, thighs, and ground chicken.

What temperature is medium-rare steak?

Medium-rare steak is cooked to an internal temperature of 130–135°F (54–57°C). The USDA safe minimum for whole beef cuts is 145°F (63°C).

What is the food danger zone temperature range?

The USDA food danger zone is 40°F to 140°F (4°C to 60°C). Bacteria multiply most rapidly in this range. Perishable food should not be left in the danger zone for more than 2 hours.

What temperature does olive oil smoke?

Extra virgin olive oil has a smoke point of approximately 375°F (191°C). Refined or light olive oil smokes at a higher temperature, around 465°F (240°C).

What temperature is hard crack candy stage?

The hard crack stage in candy making is reached at 300–310°F (149–154°C). At this stage, sugar syrup forms brittle, glassy threads when dropped in cold water.

What is the safe internal temperature for pork?

The USDA recommends cooking whole pork cuts to a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Ground pork should reach 160°F (71°C).

What temperature should I bake bread at?

Most breads are baked at 375–450°F (190–230°C). Bread is done when the internal temperature reaches 190–210°F (88–99°C) depending on the type.

What is a moderate oven temperature?

A moderate oven is typically 325–375°F (165–190°C). This is a common range for roasting, baking cookies, and most casseroles.

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HEATFACT #02

Wood-Fired Pizza Ovens

Curiosity Score

A wood-fired pizza oven runs at 800–900°F — 400°F hotter than your home oven.

The Science Summary

Traditional Neapolitan pizza is cooked at 800–900°F (427–482°C) for just 60–90 seconds. The intense radiant heat flash-chars the crust edge, creating a blistered leopard-spot pattern while leaving the center perfectly melted.

The 90-Second Bake

True Neapolitan-style pizza is defined by its incredibly short bake time, typically ranging from just 60 to 90 seconds. Achieving this requires specialized ovens capable of reaching and maintaining temperatures between 850°F and 900°F (454°C to 482°C).

The oven's floor (deck) cooks the bottom of the dough via direct conduction, while the low, domed ceiling blasts the top of the pizza with intense radiant heat. This dual-action heat transfer causes the moisture within the dough to rapidly turn to steam, creating a dramatic 'oven spring.' The result is a puffy, airy cornicione (crust) with characteristic char marks known as 'leopard spotting.'

Adapting for the Home Oven

Most home ovens max out around 500°F or 550°F (260°C to 288°C), making a 90-second bake impossible. Baking a pizza for 10-15 minutes in a standard oven dries out the dough completely, resulting in a tough, cracker-like crust rather than a soft, pliable one.

To simulate the intense localized heat of a wood-fired oven at home, cooks use baking steels. A baking steel placed under the broiler conducts heat into the bottom of the pizza far faster than a standard ceramic stone, drastically reducing the total bake time and preserving internal moisture.

Related Temperatures — click to copy

Sources & Further Reading

How to Make Neapolitan Pizza at Home— Serious Eatsopen_in_new