What happens if I increase the heat required in my recipe for baking?
So I noticed something recently, when making pizza at least, the commercial ovens go to a much higher temperature than conventional home ovens. That being said, I also understand that in restaurants they do use their ovens at the highest temperature, and this greatly decreases baking time. So, does this work for any bread? Can you always just increase the heat to the max and expect shorter baking times or does this effect the result?
I'm trying to understand why a recipe I'm looking at tells me to bake something at 400F while in brick ovens, or other commercial ovens, I think they cook at hotter temperatures.