12 hours ago, JoNorvelleWalker said:I've been using an 1/2 inch steel and have been getting good results at three to four minutes. Tonight I took temperature measurements directly on the steel as the oven heated:
30 minutes 198F.
60 minutes 364F.
90 minutes 427F.
120 minutes 450F.
150 minutes 477F.
180 minutes 477F.
The temperature never went above 477. I did not attempt to measure after running the broiler for fear of my safety. The pie was pretty blackened after four minutes*. Three and a half minutes seems like a good compromise.
Still trying to figure this out, I may have gotten the oven calibration backwards. Next time I will try measuring oven air temperature. It should have been around 585F. My air probe goes up to 662F. Thoughts welcome.
*though I was using leftover bread dough, not pizza dough.
It looks like your infrared thermometer isn't working properly. 477F can't blacken the bottom of a pizza in 4 minutes. 585F- now that will produce what you're experiencing.
Have you tested your IR thermometer with boiling water?
