At the outset, this is NOT the way I usually make pizza…
So I have a new (replacement) Breville 845 “smart” oven, and I’ve always been disappointed in the slummy/quick route with frozen pies. So I found a stone, which simply doesn’t work well in the programmed “pizza” modes and their several variations.
Has someone here found a dependable way to cook a frozen pie on a preheated stone using other program modes, or hacked a way to an acceptable (in a hurry) pie? For instance, I’m used to using the broiler in my regular oven to goose my steel well above 500F. But I’m leery of taking the BSO over 500F.
Who here is a BSO Pizza Guru?