Like many I don't have room for a brick oven (condo) and have tried various ways to try to emulate same. The 550° max setting on my oven makes very good pies, but not nearly as well as my dream 2 minute brick oven pie, nor as good as my 4 minute 650° but "not for everyone" method posted below. I'm happy with the variables re dough, sauce, and toppings, thus the oven temp being the issue.
I'm new to bread baking (feel like ill need to add this statement to every post).
If I am baking up a few loaves at one time do I need to change the oven temp at all to account for adding that much dough to the oven? I know that it might take longer but is there anything else I should be aware of?
Luckily my oven goes up to 300 degrees C (572 deg F), although I would love one that goes up to 400'C (572'F). I generally bake all my bread at 300'C - how about you?