So awhile back i modified my home ovens clean cycle to run anytime. Its electric and i use a 1 inch corderite pizza stone. It can get up way past 700F pretty quickly from 500F. I usually start throwing the pizza's in when it reaches above 650F and what usually happens is the rim starts to char before the cheese slightly browns. What im thinking of doing is preheat the stone to 550F (highest normal bake will go) then switch to clean cycle till stone reaches 700-800F. Then switch to broil and crack open door till top element gets red then insert pie until the cheese starts bubbling and slightly browns. My theory is that the oven temp will go down quickly but the stone will still retain 700+ so the bottom will cook quickly, and the top element will brown the cheese quicker so the rim has less chance to char before the cheese browns.
What do you all think, and if anyone has any good ideas let me know.
Please note that i have been using my ovens clean cycle for pizza for almost a year and theres no electrical modifications so its fairly safe.
I forgot to mention my cook times are usually 3-4 minutes depending on toppings. And I use a IR heat gun to monitor oven/stone temps.