Breville Oven - Pan Pizzas

[foreplease]

Does anyone have experience in cooking focaccia with the Breville Pizzaiolo oven? I was going to try one tonight, and was thinking to use the Pan Pizza settings, not sure if anyone has better suggestions

Post # 14 above.
https://www.pizzamaking.com/forum/index.php?topic=62553.msg626109#new

[BostonBestEats]

Chicago-style deep dish with pepperoni, spicy-garlicy San Marzano sauce, sliced lmps-mozzarella, Parmigiano-Reggiano

Based on a recipe from the Breville Pizza Virtual Pizza Tour

100% KAAP
52% cold water
5% pork lard
2.57% salt
1% non-diastaic malt powder
0.57% IDY

5 hr RT bulk ferment; 350g balls; 19 hr cold ferment; RT temper 90m; partially roll out; 1h proof; press into carbon steel pan

19 min on Pan Pizza setting in Breville Pizziaolo (pepperoni added with 4m to go), top control =1

Looks burnt on bottom, but it's just really dark brown.

Next time I might go a 1-2h shorter on the RT bulk ferment.

[02ebz06]

Very nice.
If it has pepperoni on it, count me in. My favorite topping.

[BostonBestEats]

Same dough, but after 2 days CF, this time with Italian sausage and sauce on bottom.  Also let the dough proof for 30 min in the pan after stretching.  I think the dough was better on day 1, but if I shortened the RT bulk ferment I think it would last longer.  18 min on Pan Pizza preset (bottom is a bit darker than yesterday's 19min, but still not actually burnt, despite the photo).