This article is not totally correct I have been baking home made pizzas including the dough for many years in my oven and they come out brick oven quality. crisppy crusted bottom with that slight toasted chared tast and bubbly crust on the top. I have exposed oven heating elements at the bottom. I preheat the oven to 500 or 525, while that is going on I put my pizza together. I use a regular thin 16" single layered pizza pan without holes. If you use a pizza peel you can heat the pan at the same time as the oven, if not build your pizza on the pan. when yo tranfer your dough to the peel or pan add a light layer of corn meal first so the dough does not stick and it slides off easily. I place my rack on the last level at thh bottom of the oven and put the pizz there. I cook it from 5-7 minutes check the bottom and rotate it halfway and leave it there for anothr 2 minutes max. I always have great pizza using this method.

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