That's the trick with the oven we had. Each level of the oven had a different temperature. The top levels would cook the pizza fairly quickly and then one would bring the pizza down to a lower level to "finish the crust".
Thick crust/deep dish pies would sit on a lower level for a slow even bake.
It was a unique space saving oven but very laborious, unlike those horrible conveyor belt ovens.
NOT authentic pizza (a chain) but everything was fresh. Please note that this was 20+ years ago just around the time gourmet (California) pizzas were gaining massive popularity yet authentic pizza was fairly unknown.
How popular was the restaurant? Occasionally 2-3 hr wait times for inside and delivery. Nuts!
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