I'm wondering if anyone out there can give me some pointers for how to get the best results when making pizza in a toaster oven. I live in China and the only oven I have access to is a small, counter top oven. My maximum temperature seems to be about 400 F (even though the dial says it will go to 250 C, which is about 475 F I think, my thermometer tells me otherwise...). Specifically, should I cook it on the top rack or the bottom rack? Should I use the back of my baking sheet (the one that came with it, I think some of you out there know what I'm talking about) or the top? Also, any other pointers you have to offer would be appreciated. Thanks! Keriann

Does anyone have a strategy for baking multiple loaves of bread in a small oven? Come Thursday, I wil be the thrilled new owner of a DLX Magic Mill. in my excitement over the mixer's ability to mix multiple loaves of WW bread at a time, I forgot that only two loaves will fit in my oven at a go. Oops. If I want to mix, say, 4 or 6 loaves of WW pan bread in the mixer, how can I stagger the baking times and avoid overproofing the dough? If anyone has figured out a reliable schedule for this type of baking, I will be grateful if you share the knowledge.

-Michele

Here is what got me into The Fresh Loaf, dealing with this and a similar oven.