baking bread in pizza oven - question about regulating stone heat
I am hoping someone can offer me some advice on baking bread in a pizza oven. I have always baked in combo cookers but was hoping to increase the amount of loaves I can do at a time so found a second hand Italian electric pizza oven that had a stone in decent shape. Unfortunately, the instructions are translated from Italian and do not make a lot of sense to me. I seem to have figured most of it out however am having a problem with the bottom heat. My first batch turns out well however the second batch always ends up with burnt bottoms. The rest of the loaf is fine, just the bottoms are black. The temperature gauge shows the current temp and it is always quite low after I unload the first batch so I usually wait until the temperature increases before loading the second batch as I am nervous about baking at a lower than 450 F temp, but am wondering if that is causing the stone to get too hot?
Any advice is would be so appreciated, I am cutting a lot of crusts off bread these days!