December 8, 2005 - 2:58pm
Hey Everyone. The problem I have is with my electric oven. Whenever I bake, my bread crust is always burnt or too dark before the bread is at proper temp. I have a oven thermometer, so I know my oven is not running too hot or anything. When I make pizza or bread, I have my stone in the lowest position posible, yet my cheese is always carmelized before my crust is done. ( yes I am stretching the dough thin =) ) Any suggestions would be greatly appreciatd.