I have a 36" Wolf Std./Convection Oven with a pampered chef pizza stone. I made two different pizzas and both seem to cook the top of the pizza too fast.
Condtions were as follows. Oven set to Bake Stone 425 deg. The oven preheated for about 1 hour with the stone in it. The first pizza was cooked on the stone on the bottom rack, while the second was cooked on the rack second from the bottom (also on the stone). In both cases the cheese melted so fast and the crust never got crispy on the bottom.
Everything I could find on the web sounded like the higher you place the rack, the closer to the heat source your food will be. Wolf states the bake stone setting means 60% off the heat will radiate from the bottom of the oven, while 40% radiates from the top.
Any ideas on what to try next time?
Condtions were as follows. Oven set to Bake Stone 425 deg. The oven preheated for about 1 hour with the stone in it. The first pizza was cooked on the stone on the bottom rack, while the second was cooked on the rack second from the bottom (also on the stone). In both cases the cheese melted so fast and the crust never got crispy on the bottom.
Everything I could find on the web sounded like the higher you place the rack, the closer to the heat source your food will be. Wolf states the bake stone setting means 60% off the heat will radiate from the bottom of the oven, while 40% radiates from the top.
Any ideas on what to try next time?