I have a used, two deck, electric restaurant pizza oven in my garage. I've used 1/2" Fibrament stones in it for the last four years, but recently bought a "baking steel", which I've tried twice.
My ideal pizza (a place in NJ) bakes their pies at 550 degrees. I am always trying to emulate it, and set my oven to that temperature.
I recently bought an infrared thermometer and know I can measure the temps on the surface of the stone/steel. But, what is the best way/place to measure temperatures in such an oven...to see if I am really simulating a 550 restaurant oven. In other words, what should the deck temps be in a 550 degree oven? 550? or lower..or higher....? And, where in the oven should I be looking for 550 degrees?
If anywhere other than the deck itself..or the walls of the oven...I can't use the infrared thermometer....so....I'd like to know what to expect for deck temperatures in a 550 oven..if that's a valid measurement. I assume that the temperature above the deck would be higher....in any setting?
so....what am I looking for...temperature wise, to simulate that NJ oven which produces my ideal pies?
Hope my question is clear....when I measured the decks at the 550 setting...I got from 565 (the steel) to 590 (the Fibrament stone) the other night...but I don't know that that answers any question I've raised.