I love my conveyor belt oven, i cannot tell you how happy i am with it so far.
The Pizza’s cook faster and look so much better
My question is with adjusting the fingers top and bottom, my pizza is a screen type pizza, Sourdough, a thicker type crust and dense but soft. if that makes sense
Right now i have 4 fingers on the bottom of the oven and 2 on the top of the oven for the air flow. I had the oven set at 475 degrees for 7 min. The pizza looked great but was doughy as all hell. So after alot of messing around and alot of wasted pizza i have it at 422 degrees for 8 min. much less doughy. I am getting there
i want to know the best finger configuration, on the top i have a space then a finger and a spacer then a finger, would it be better if it was spacer finger finger spacer?
on the bottom the fingers go all the way across with no spacers.
I would like all the advice i can get on fingers and time/temp combo, so i can get her dialed in for the best bake.
I love not having a soggy pizza!!!