Here in Tokyo, space is obviously limited. I had been using a convection oven/microwave combo and I've posted lots of photos in the past with the results. Well, I was finally able to upgrade. Mitsubishi recently came out with a new convection oven/microwave that goes up to 340C a lot hotter than my 250C. This oven is also lined with stone on the bottom and sides along with a pizza stone insert that is pretty cool. I'm posting a few results with it and pies are cooking in about 5-7 minutes. Of course, it's going to take some time for me to be able to fully take advantage of it. I purchased a laser thermometer so I can get an accurate reading of the stone temp. It definitely gets hot, so much so that I had to pull it a little bit further back away from the wall just to be on the safe side.
The dough was a 3 day old dough. The dough balls weighed about 250g.
The results were a more developed crust and more bottom browning. The two pizzas represent one where the oven got close to the 320C on the stone and the other was cooler around 300. I going to try and make sure I can get it up to around 340 the next time. I also let the pizza that shows the mozz. breaking down stay in the oven about 40 seconds longer.
If only I could get one of these ovens to go to 400C..