I have been cooking pizza in a home enviroment but very shortly I will be doing it in a commercial oven. The oven is a twin deck electric oven that tops out at 900 degrees F, I can adjust the top and bottom heat in each deck independently, I will obviously play around with different temperatures but I was hoping some of you can point me to a good place to start (temperature wise)
I will be making a NY style pizza and want the pizza to have a bake time of around 5minutes, it is a 63-65% hydrated dough btw.
I have heard that the top heat should be around 50 degrees F higher than the bottom heat…sound right?
Thank you in advance for any help you guys can offer.