I just came across a very interesting fact today which I thought could be quite useful to many of us here.
I find that the normal practice we all follow is heating our ovens to the desired temperature and then place our pizza's in those ovens. Many a time, we impatiently open and close the oven door for many reasons. I just read here " http://www.allbusiness.com/construction/building-construction-general-contractors/4202471-1.html
" that this causes heat loss. For every second the door stays opened, 1 Degree is lost. They advice is to estimate how long the door of the oven would stay open. That's the temperature that one should increase they oven by.
So if my understanding is correct, a recipe calls for a temp of 500 Degrees and one estimates that the oven would be open for 30 sec, then one should initially set the oven temp to 530 degrees to cater for that loss.