I moved from my home in Temecula and away from the wood fired pizza oven I built there. I have purchased a pizza stone and have begun experimenting.
I don't stick to the directions that came with my stone though. I found the temperatures (500-550 degrees) to low to accomplish the results I wanted. I heat the stone 45 minutes to an hour nearly twice as long as the directions recomended.
I also started using the electric broiler to get more direct heat on my pizzas and I am happy with the results. I cook at 500 degrees for the first 3 minutes then turn the broiler on High. To cook the toppings to my liking takes 2-3 minutes. If I still do not get the results I want I use my metal peel, with a long handle to keep my hands away from the heat, and lift the pizza closer( 2-3 inches) from the electric broiler element until I see the desirred browning of the crust and caramelization of the toppings I want. I keep the pizza moving to avoid uneven heat this close to the red hot element. My pizza is on the stone for about 5 minutes.
I made some dessert pizza on my pizza stone. I was webcasting at the time and recorded the episode. I am providing the link here
Helloworld.com you can also see some pictures there. Just click on the camera icon and Dessert Pizza album. I hope this helps.
You can read more on the dessert pizza subject in the Pizza section of this forum. (See the links to similar subjects below)
Jerald Powell