I use an electric oven. 500F max is as far as it goes. I place the 1/2" thick round stone near the top of the oven, ala America's Test Kitchen recommendation. I let the stone heat up for 30-40 minutes. I use the SE NY Style pizza recipe. The crust turns out amazingly good. But the center of the pies are always soft and mushy. I suspect a stone that's not hot enough. Any ideas pizza makers?