I have an electric deck oven with dual temperature control, and there is a stone at the bottom of the deck. I've never figured out how to set my temperature right. I don't understand when many of you said you that bake the pies at a certain temperature, for expample 550f. Is that the preheat temperature, or the stone temperature, or the whole 'inside' oven temperature after a period of preheating time? Because this is normally what I do, I set the bottom temperature control to 550F (about 287C, and I often use only bottom heat), this is called the preheating process right? After about 1 hour the oven thermometer will show the temperature higher than 662F (about 350C), so that's mean I'll bake my pizza at very high temperature. But I still have to bake my pizza in pans for a long time, because if I not bake my pie for at least 12-13 mins then I feel it still quite raw, the problem is that I think I've already baked the pie at a much higher temp than many of you suggested, right? If I wanna bake my pie at 550F, so I have to set my bottom temp control at 482F (about 250C at first), but after 15 mins of baking the result is a quite raw and very soggy bottom, bot crunchy crust. Can anyone explain this to me please?