I love to make my own pizza at home. Before, when I had a gas oven, I would crank it up to 500 and slide my pizza that was on parchment onto the oven floor. In about 5-8 minutes, I had a cooked pizza.
Now, I have a grumpy electric oven. Grumpy, because it takes longer for my food to cook, so I have to figure out how to recalibrate the temperature. I need some ideas on baking pizza in this electric oven of mine.
I'm thinking of cranking it up and placing the rack as close to the bottom as I can get it. Do you think this will work, or will I have to contend with the heating element unevenly cooking my pie? I was considering getting some unglazed quarry tiles, terracotta, etc. and using those as a pizza stone, but I don't want to worry about having to constantly take them out or leaving them in and wasting valuable oven rack realty.