thanks for the advice scott : )
325 degree celsius
It's not napolitana, nor deep dish, it's close to American style pizza. The pizza has a rim, and how I open the dough, is by pushing the dough evenly first to the edges to a certain size, then roll the dough out , then hand toss/stretch it to it's final size.
then I place it on corn mealed peel baord, make a rim and top it off before throwing it into the oven.
Where I work I cook it at 450-550 C on a bakers pride pizza stone runs on gas, and I turn the pizza to make sure all sides are cooked. I have always to be quick not to lose the oven temp so I'm swift in getting the pizza in and out of the oven.
I'm giving this details because I want to replicate what I do at work but on a smaller scale ofcourse.
Terry, do not buy a countertop pizza oven. They're nothing more than a toaster oven with stones.
How hot does your home oven get? What style of pizza are you planning on selling?