I'm talking about pizza in my new Gaggenau oven again. (2 sad pizza baking attempts are discussed in Gagg Pizza! and in Gagg Pizza, Strike 2.)
For this past weekend's pizza, I used a method closest to what we considered "tried and true" in previous ovens (described here), but using the Gaggenau stone.
I preheated the oven, with the stone in place at the lowest oven rack position, to 550 degrees. I used top and bottom heat for this part.
When I put in pizzas, I switched to bottom heat only. No fans to blow hot air and hurry the tops.
In 8 to 10 minutes, we had the results to which we'd become accustomed and that we like... Brown, bubbly tops, and crispy crust, also a bit brown.But this method left the Gaggenau element sitting in the drawer. After I'd preheated too long to change things, I thought that I could've preheated the oven and stone using the element and the pizza stone oven mode that runs the fan. Then I could've switched the oven to just bottom heat when I put in the pizzas, as I did this time. I could've turned the stone mode back on if the stone started to cool, then back to no-fan for the pizzas.
I'll try that next time.
