Anniversary Pizzas

Looks great!

Just in case you are looking for some trouble shooting...if not please just ignore my post and happy anniversary.

Please be aware, just one issue during the cooking/making can cause a multitude of tell tale issues in the final pizza.  Hence it is usually not about major changes - it is more about reading all the issues in the bake pizza and working your way back to find the 1 or 2 little things that need to be improved.

Looking at the images it I suspect you may improve the outcome simply with a better temp or longer pre-heat.  Every pizza oven has a trick to it, and all of the micro ovens even more so. 

Just going by what you have shown (your images don't show the bottom or cross-section from a slice).  These are just my initial readings:

• The heat is not even - the bottom looks to have been exposed to far less heat than the top (from the 2nd image)
• The heat when it was baking was too top focused
• The pizza needed to be in too long (the temp was too low so it needed to be in longer...hence the crust starts to bake more like bread and the toppings have a hard time.)

I suspect that both: the stone wasn't hot enough and the heat inside the oven wasn't high enough. The char on the first image is a bit of a flag...those indistinct edges on the char result from slow heating not the fast pizza baking where char spots are typically super well defined and have clean edges.

Again...Every pizza oven has a trick to it, and all of the micro ovens even more so. 

If your stone was actually measured as being hot enough, I suspect that may have just been just the very surface and the heat may not have yet sufficiently built up inside the stone to give it a good thermal mass.  That may lead to the pizza sucking all the heat out once it went in.