Ask Chef Leo: Should I use the convection setting when baking pizza? 

In my experience the stone never gets as hot as it does when it's on the lowest rack in a conventional oven. My new oven even in regular bake mode still uses a fan whereas a conventional oven has a raging hot gas flame on the bottom. Obviously putting the stone on the highest rack (above the fan) makes it hotter than on the lower rack settings but I miss the slightly charred, crispy crust from my old oven. I think you are right about using the regular bake mode though. The crust gets mildly crispy but the cheese doesn't brown. This of course can be remedied by a few minutes under the broiler. I do preheat the oven to 550 degrees for one hour.

You really gave us a great and very useful guidance. Thank you❤

Thanks chef! Good info, especially about the two stones

I just use the convection bake for turkey crispy skin because my GE has a fan with an element that adds a greater amount of heat to the air flow. It's good to increase air flow, but I can't use it for things that I don't want the outside cooked too fast like bread crust also!

So you put the pizza on the bottom stone?

or use convection to bake crust only then add cheese to finish.

00:01:15 Hidden gem, holy moly

Dont use grated cheese. Use sliced

TLDW: No.