How Altitude Changes Your Pizza Cook Time

When you bake pizza at higher altitudes, the baking time and results can change significantly compared to sea level. This is due to decreased barometric pressure, which affects heat transfer dynamics and how moisture behaves in the dough. In thin air, water reaches its boiling point sooner, so the hydration in the base evaporates faster. This can cause the crust to over-crisp before the cheese reaches optimal liquidity or set properly.



Most amateur pizza makers notice that their pizza crusts over before the center heats but is still doughy inside. This happens because the oxygen levels are lower, so heat penetrates unevenly. Ovens may struggle to maintain stable temperatures, and vegas108 the reduced air pressure can also cause fermentation to accelerate, creating a airier yet delicate structure.



To adapt, you may need to raise the heat setting—by about 15 to 25 degrees Celsius—to compensate for the lower boiling point and ensure proper browning and cooking. You might also need to extend the baking time by a few minutes, especially if using a thicker crust or abundant sauce and vegetables. Watching the crust carefully during the critical final phase helps stop charring while securing a well-set interior.



Employing a baking surface like stone or steel can also help by providing consistent, radiant heat that distributes heat uniformly. Heating the steel to maximum temperature is vital in thin air because it helps counteract the cooler, thinner air.



Cooking pizza in high elevations is not a universal formula. Factors like local moisture levels, appliance model, and water content all play a role. The recommended method is to experiment with small adjustments and take notes. Over time, you’ll learn the right balance for your specific elevation and dough formula. With a dedicated practice, you can still create a flawless crust, no matter how high above sea level you are.