I produced pizzas using the similar dough ratio, sauce recipe, and toppings as when we had been screening baking stones. This provided regularity across all of our pizza testing. I cooked the pizzas when the stone attained everywhere amongst 750 °File and 850 °F, observing the overall heat zones in https://techcrux.org/unlock-the-secrets-of-perfect-pizza-your-ultimate-guide-to-choosing-the-best-pizza-oven/