Empirical Pizza Diagnostics.

Continued from Empirical Pizzas...

DK: i...i use the oven, yes.
IE: i have an oven preheat question. wondering how long you preheat
DK: ...ooh. mine beeps when it's done pre-heating.
IE: oh man! posh!
DK: it also "self-cleans"!
me: how long does it take before beeping then?
DK: 10-15 min? has to get nice 'n hot
IE: someone said 30 min to me i think she's insane or has a terrible oven

madmojo: i just use the phone to make pizza

IE: you bake a lot. how long you preheat the oven?
citizenrobot: i preheat when i begin prepping like recipe says. get bowls and stuff ready and bam, preheat. so it's like 15 minutes or so before i put things in? if not even more

IE: i think it needs to get hotter than 450 because the oven is too big
L: what shelf are you putting it on? It should be in the middle, and you definitely need to pre-heat.
IE: i read recently it should be on the bottom; i've only done it on 2nd to last. did you use a stone?
L: nope. just use cookie sheets. otherwise, if your dough is stiff enough you might be able to get it right on the grill
IE: i have someone telling me i should put the stone on the grill. that's williams-sonoma bullshit
L: yeah fuck that.
IE: i will put it directly on the grill. but not over the coals.
L: you're making the dough, too? how are you cutting it?
IE: not making dough yet. that's advanced shizz...giving it a few minutes to set up outside the oven. then use pizza wheel.
L: from that picture, you want to cook it longer (maybe pre-heat properly)
IE: maybe a better pre-heat. it was in long enough but preheating might be an issue for me... 16 minutes?
L: but the thing that makes toppings run is trying to cut it too soon out of the oven.
IE: not runny, they're pools. way too much liquid there. it's a mozz problem i'm sure
L: hmm. like water?
IE: someone said drain longer and cut thinner
L: what the hell kind of mozzerella are you using?
IE: fresh. bocconcini
L: huh. fancy

Thanks to everyone for their input. Additional advice welcome in the comments..