Yes, the cooking instructions can differ depending on the type of pizza dough recipe you're using. Here are some examples:

1. **Traditional Yeast Dough:**
    * This is the most common type of pizza dough, and the one our previous recipe was based on. Yeast dough needs time to rise before it can be baked. After preparing the dough, you typically need to let it rise for 1-2 hours, or until it has doubled in size. The baking temperature and time (450°F/230°C, 12-15 minutes) mentioned in our previous recipe is ideal for this type of dough.

2. **Thin Crust Dough:**
    * Thin crust dough is typically rolled out thinner than yeast dough and doesn't require any rising time. Because of its thinness, it usually cooks quicker. Preheat the oven to 475°F (245°C) and bake for 10-12 minutes, or until the crust is crispy and golden.

3. **Deep Dish Dough:**
    * For a deep dish or Chicago-style pizza, the dough is typically thicker and baked in a deep dish or cast-iron skillet. Preheat the oven to 425°F (220°C) and bake for 20-25 minutes. The lower temperature and longer baking time allow the thicker crust to cook through without burning.

4. **Sourdough Pizza Dough:**
    * Sourdough pizza dough uses a live fermented culture of flour and water (sourdough starter) instead of yeast. The dough is denser and has a tangier flavor. It requires a long fermentation period, typically overnight. Bake at 500°F (260°C) for about 10-15 minutes.

Remember, regardless of the dough you're using, the pizza is done when the crust is golden-brown, the cheese is melted and bubbly, and the bottom of the crust is crisp and brown.

**Note:** Always let the pizza rest for a few minutes after removing it from the oven. This allows the cheese to set and makes the pizza easier to slice.

**Pro Tip:** For the best results, consider using a pizza stone. A pizza stone holds heat well and distributes it evenly, creating a perfectly crisp crust. If you're using a pizza stone, preheat it in the oven before placing your pizza on it.
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