Reading from news:rec.food.cooking,
sf > posted:

> The places he's talking about use conveyor belts to pass the "pizza"
> through an oven-like situation. I still say he's not going to
> replicate that crud no matter how hard he tries.

I'll get it eventually. If I prebake a thin crust, I might be able to
duplicate it by baking at 500 degrees on the bottom oven rack, but using
the top burner instead of the bottom one. All the ovens I've used in the
past have not had the ability to actually have a temperature setting for
the top burner: it was just a broiler and that was it. The two ovens we
have now allow you to both set the temperature and select the burner you
want to use, too. So I can bake at 350 degrees using the top burner if I
want to. Baking at 500 while setting the pizza on the bottom rack might
be the way to go. Plus the thing about conveyor belt ovens is that they
also have fans to blow the heat around inside the oven. It's not like a
regular oven that has no air circulating in it.

We do have a microwave that doubles as a convection oven, but the pizza
pan is too big to fit inside. I'd have to get a smaller pan. Plus it
only goes up to 450 degrees.

Damaeus