Thanks ME. Kinda sucks hoping for a 1980s or 1990s RT experience when in the back of your mind you just know it isn't going to be like it once was huh? Everytime I am near one I give it a shot, only to be disappointed every time. I can't even remember the last good RT experience I had. It's like those times are gone, lost up somewhere in pizza heaven. . .
Cooking - I concur with your comments about temperature. This was cooked on a 3/4" stone @ ~500 degrees. I'll take it a step further and add that I have found the amount of heat TRANSFER is critical too. When I had the conveyor, I used the anodized discs and the heating elements in the oven heated those up pretty fast. If I take the same approach and put the disc on my stone, the pizza isn't nearly as good. So for the fat stone I am using, I use the baking paper method. If I could launch directly on the stone, I think that would be better, but I haven't perfected my cornmeal dusted pizza peel technique enough. I also like to use an aluminum peel and it seems more difficult to launch compared to a wooden peel. Anyway, I go about 5 minutes, pull the paper so it's directly on the stone, rotate 180 degrees and give it another 5-7 minutes depending how heavy the toppings are. My oven has a convection fan that I turn on for the full duration of baking. When I go to rotate it halfway, the side towards the fan always shows more bubbling. I assume this is because it's being blasted with more direct hot air. I think an ideal oven would be an impinger or stone deck. I think from here I would like to try baking on a piece of steel.