I bought one of those grill thermometers. It goes up to 700F. For a test, I preheated oven to 500F on bake. I then switched to clean cycle mode and waited till thermometer reached 650F which took about 10 minutes. Put the pizza in for 3 minutes and took it out. I forgot to check the thermometer to see what temp it was after the 3 minutes, but i can tell you that 20 minutes later all the red color on the thermometers needle and inside dial is now black. Man these things are junk.
Im thinking i want to cook my pies alittle longer then 3 minutes though. Mainly because if i do a pie with extra cheese and toppings, im pretty sure the middle wont be done before the outer crust. I thought of preheating to 500F, then clean cycle till 550F then cook pies for 5 minutes, which should put the temp somewhere around 600F - 650F for the 5 minute cook time. But tonight im planing to make 3-4 pies for the UFC fight tonight. So if i do these pies back to back will the oven temp keep going up, or stay the same, or down because of the minute in between where i remove a pie, and put another in? I can deal with it going down in temp, but if it keeps going higher im gonna have problems with taking them out too early.
Also my dough recipe is for two 14 inch pies, i never weighed the dough out, I just eyeball and divided in half, but now that im making 16 inch pies, i really should figure out what the right amount of weight is for a 16 inch NY style with a fat crust rim like you see in my pics i posted. I really wish i weight that dough ball before i stretched it out. Anyone help me out?