I was under the impression that my home oven doesn’t have a bottom heating element. It turned out that in newer ovens the bottom baking element is hidden inside the oven floor. Which made it possible to do the following with MPS.
I placed MPS stone with the wire rack on the oven floor and the heat diffuser on my oven sliding rack. Heated the stone on the bake cycle (no convection) till the oven reached 550 F (it took about 20-22 minutes). Then I moved the stone (stone temp was in high 400 F) using my high heat BBQ gloves to MPS diffuser and turned the broiler on. Baked the 1st pizza with a stone temperature of 600 to 620 F (I can’t recall how long it took to reach that temperature).
I had difficulties keeping the broiler on before the next bake with a stone temperature of around 600sF. For the third pizza, it took about 9 minutes to get the stone temperature to 650 – 670 F, I cracked the door slightly open to keep the broiler on.
Bake time was about 3.5, 3.0, 2.5 minutes.
The sliding rack made it really easy to load and unload each pizza. Next time, I will let the stone heat up more on the bake cycle before moving it.
Dough Recipe printout from http://www.mightypizzastone.com/2017/02/04/pizza-and-bread-dough-recipe-creator/
Number of dough balls : 3
Weight per dough ball: 260
Yeast type: Active Dry Yeast (ADY)
Predicted percentage of the selected yeast: 0.0276
Water (%): 64
Oils, shortening or fats (%): 2
Salt (%): 2.5
Sugar (%): 0
Here is the dough recipe ingredients with calculated weights in grams:
Flour Weight (g): 462.83
Water Weight (g): 296.21
Yeast Weight (g): 0.13
Salt Weight (g): 11.57
Oil Weight (g): 9.26
Sugar Weight (g): 0.00
Total Weight (g): 780
I used a danish hook to mix ingredients in a large bowl than knead by hand till well mixed. Stretch and fold every so often till dough skin is smooth. Divided dough into balls and placed each ball in an oiled plastic bag to ferment overnight.