New deck oven w upper and lower temp controls

i always used a wood fired, or in a previous life a gas deck with single temp control. I’ll be helping a friend dial in a new deck oven he purchased with upper and lower temp controls. I’ve usually used 625-650F for “NYC style”, but curious what people have been doing with dual temp controls (leave the top off, top vs bottom ratio, etc)?

Thanks in advance

It sounds like you will be working with an electric oven. Since all ovens are different as are dough formulas and cheese browning characteristics I like to start out using only the bottom heat and then adjust the top heat only to provide the desired characteristics to the top of the pizza.
Tom Lehmann/The Dough Doctor

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