Made another pizza the other night but realized I could make a 350
adjustment to my thermostat (GE electric oven). I also recently bought an IR thermometer since I ordered a 2 Stone pg which will be used for the first time this weekend.
Set my kitchen oven to 5500
, waited 45 minutes and checked the stone surface temp. It read at 6200
! Boy was I surprised! Cooked 3 14" pizzas one right after another; first one cooked right at 4 minutes, last one was just over 5 minutes. Crust were crunchy and light with great color.
The biggest point I am making is that by raising my stone higher in the oven I am able to get a smaller cavity near the top that seems to give a better balance of heat for the top and bottom. Just goes to show that everyones oven and situation is different and you need to experiment to see what works best for you.