Three useful starting points
The Showroom starts a home oven at 250 °C and gas or wood at 450 °C. These are editable starting values, not measurements. The AVPN specification describes traditional Neapolitan baking in a very hot wood oven, around 430–480 °C. At home, adapt the pizza style and timing to your oven.
When saving a result, select the oven, adjust the actual temperature and note how the pizza baked.
Heat the baking surface
An oven display does not necessarily show the temperature of a stone or steel. A well-preheated surface transfers heat to the pizza base. Stones and steels behave differently in home ovens. Follow the oven and accessory manufacturers’ guidance on placement and preheating.
Record whether you used a tray, stone or steel, and how long it preheated. That is more useful than temperature alone.
Read the result, then adjust
If the base remains pale while the top is done, it may need more heat underneath. If the bottom darkens too early, the surface may be too hot relative to the top. Change one variable at a time: position, preheating or temperature. In live-fire ovens, turning and distance from the flame also matter.
Save photos and baking notes in the Showroom; compare your next bake with the same dough recipe.