Profile PhotoMark Floerke
Keymaster
@independant-consultant
Post count: 223

Hello @isams123,

multi-zone ovens’ a fairly common where a special or unique process is beneficial.  Product like pizza or flatbread that bake in a relatively short time may need high heat at first to get proper expansion, but then lower heat after, and a single chamber oven cannot cool down that fast.

First, I think you need to get your heat transfer up.  You mentioned you are baking on a stone.  First try just making 1 change.  Bake on the stone instead of the pan.  Then try the same, only higher temperature.  As hot as you can set the oven.  A home oven will never be as hot as a pizza oven, but you can at least troubleshoot your product development first.