UK1, how big is the oven? How hot does it go? Tell!

I have worked out a method of making pizza that is ideal for my household. Always room for improvement but here's what we have so far.

Be warned, I am not the perfectionist that some of you are, nor do I strive for such heights. But when my pizza has reached the point that there are no "bones" (crusts) left for the dog and people beg me to make it, well I'm happy.

First off I use KA bread flour and a recipe for French bread rather than pizza dough (the main difference being 1 tsp of Crisco as opposed to olive oil...if you're going to cry blasphemy stop right here but it makes a divine crust).

Dough gets mixed in the kitchen aid and placed on the counter over the dishwasher (running) to rise. For some reason this combo allows the dough to rise beautifully even in winter and gives me a gorgeous, stretchy dough that can be pulled as thin as paper.

And speaking of paper...parchment paper can be your best friend. I make my pizzas up on parchment, use a peel to transfer them to the stones in the oven. Oven coming up...

I have a gas oven. It gets heated to 450. I place the oven racks on every other setting, starting from the top, and place a pizza stone on each rack. The stones get heated along with the oven and when everybody is screaming hot the pizzas on parchment get placed on the stones. Since the stones themselves are hot they're radiating heat down onto the pizza underneath them as well...kind of like the slots in a commercial pizza oven.

Two weeks ago I needed to make 4 pizzas at once as opposed to the usual 3 (3 oven racks) so I grabbed one of those thin, aluminum pizza pans and cooked the 4th pie on the bottom of the oven. I watched everything and had to shuffle some pies from the bottom to the top and vice versa but what a revelation! Thanks to spending time on the bottom of the oven, right over the fires of Hell, the crusts charred up beautifully.

Mine is a process that I've been tweaking over the years. I grew up making pizza and it wasn't until I was hanging out on assorted cooking forums that I realized all purpose flour wasn't really all purpose.