Hi Cloud, if your deep dish pizza’s conventional oven recipe required the use of a baking steel that may be part of your APO pizza challenge.
There was an earlier discussion here with a link to a source of a baking steel that fits the Anova oven. However, i’m not an accomplished navigator of this Community’s posts and can’t locate it, - might have been Amazon. You might have success or another member might locate it for you. When your new steel is in there, why not leave it there? That’s what i do. It mimics the steel plate floor in commercial pizza ovens.
You know of course, the good Anova folks may not have been trying to produce a better pizza oven, although that could be next.
Yes, steel plate is heavy, which is why it’s such a useful store of instant heat to provided the apparently needed temperature boost to get your pizza evenly cooked. You may discover that you can also reduce oven temperature to 425ᴼF with convection to further prevent the overcooked top.
With a new oven there a useful experiment you can perform to obtain an understanding of your oven’s heating pattern.
Get a few loaves of yesterday’s basic white bread from the distressed goods rack in your grocery store.
Preheat the oven at your most commonly used temperature and mode, maybe 375F, or higher? No steam please.
Set your oven’s rack on the kitchen counter and cover the racks with bread slices leaving a little clear space around all edges.
When the oven is preheated carefully place the bread covered racks in the top, middle, and bottom positions. Close the oven door.
In about 10 minutes sufficient browning should occur to reveal hot and not-so-hot areas. Good thing to know for product placement in use. And you will have a new substantial supply of bread crumbs.
You might find it useful to do the experiment in both convection and normal baking modes.
In my kitchen’s main oven, a steam assisted one of another brand, for bread and pizza i over preheat by at least 50ᴼF to get the baking steel extra hot. Some cooks even preheat a steel using the broiler setting. For deep dish pizza i’d go higher because of the mass of the pan that insulates the dough while i just bake away directly on the parchment covered steel.
After the oven is loaded i reduce the temperature to my recipe temperature which is usually 25ᴼF lower than in a conventional oven because i almost always bake using convection. Works consistently every time for me. You will likely have to fine tune that somewhat to suit your recipes.