500C top, 475C-ish bottom. My own defrosted dough (65% hydration, no oil, teaspoon yeast, teaspoon sugar, half tablespoon salt). My own sauce (my tomatoes reduced with herbs and garlic). Threw some pepperoni on there to see how it'd cope. I remembered to use the boost function this time.
They say the pizza doesn't need turning but to my eye it's definitely cooking more on one side than the other but not enough for me to try turning it during a 90 second cook.
by Frightlever