Just bought a Pizzaiolo, and I've used it three times now. I'm trying to make Neapolitan pizza.
Because the last couple of times I didn't have it up all that high, and I wanted some really blackened char, I tried redlining it to the 750 degree mark, and turned the lighter/darker dial one notch to the right of dead centre. I let the oven preheat like that for about 20-30 minutes. I then launched the first pie in.
After about 3 minutes, the top cornicione was browned a bit, with some darker spots, and the bottom was browned a bit, but it was all more reminiscent of a golden browned NY-style pizza crust--no leopard spotting, no black char, nothing like that. I would've thought at 750 I'd be able to get that type of marking with no problem.
I then launched the 2nd pie pretty soon after I pulled out the first. This time, it was of course even less browned. Even after about 3-4 minutes in, the bottom was not very browned at all. The elements are on and it's definitely heating up (cheese melts etc), but it's just not giving results like I thought 750 would be.
Do I need to preheat this thing for like an hour before using it? Or is it possible it's defective?