My apologies, Ed-there is a bottom element of heat at the beginning of the process. It takes care of the crust at the half way point-and then cooks the rest of the pizza. As I don’t work nights-I have never cleaned this machine. I stand corrected.
thanks, but my ‘cheap’ comment wasn’t really fair since I didn’t know the band name of oven you were using. I just considered a ‘top heat’ only as being more of a general purpose oven and best suited for cooking pizza…..
Anyway, I recently had a good crisp & flaky crusted pizza (delivery) which I know was from a conveyor oven.