I am having trouble getting my pizza to brown as I want.
The oven I am using is a Cusinart TOB-195. The only oven I could find that goes up to 500*F. https://www.amazon.com/dp/B000PYF768/?tag=pmak-20
The pizza stone I am using is an Emile Henry Pizza Stone. I had a Williams-Sonoma giftcard... I have the 10inch model. http://www.emilehenryusa.com/Pizza-Stone-Figue-plu377514.html
Here is the problem. My crust never reaches a nice browning and the bottom barely does. Before it browns the cheese is bubbling way too much and I take it out because I don't want to burn the cheese. When cooking I have experimented with the rack placement.
1. Rack and stone were on bottom shelf. Stone preheated to ~610*F. After cooking the bottom of the pizza had a burnt ring around it and a few random nicely browned spots around it. The rest was cooked but not browned. The crust had a few small tiny brown spots. (This time I did not oil the crust prior to cooking)
2. Rack and stone were in middle shelf. Stone preheated to ~550*F. I turned on the broiler after putting in the pizza and this ended up with a not so browned bottom and not so browned
The bottom of my pizzas never have a uniform brown. It is always as though my dough is slightly uneven on the bottom and only a few parts actually touch the stone turning brown.
I was thinking about buying a pizza pan and cooking in that. A great pizza place back home uses pans and they always have a very nicely browned crust and bottom. I am thinking maybe the fast paced cooking that comes from stones is not the type of style I want.
The question here is that would cooking in a pan for a much longer time, still the 500*F temperature, be likely to produce a uniformed brown crust and bottom? Also what temperature should wait for the stone to heat up for before placing the pizza in? Usually I've been waiting about 45 mins which has the temp in the upper 500s.