Are you preheating and for how long?

Are you using a stone? How thick is the crust? 375 and 400 seem low for pizza. I would try cooking a thin crust pie on a stone at 450

@dadoes Yes I preheat, until it reaches selected temp

@ sherry I gave used a stone, and baking sheets. Usually, crust is on med-thin side. I am afraid to go up to 450, in case pizza burns and comes out crispy critters Lol but I can try!

I bake bread and pizza at 450 all the time. If you self clean an oven it gets hotter than that

I turn my oven temp as hot as it will go. 475 or 500. I put my stone in when I turn the oven on.
Then I let both heat up for a minimum of 45 minutes. I may be prepping other things so it may be longer. The thickness of your crust should have little bearing on how it bakes. It's how hot is your oven. The pie is generally done in less than 10 minutes. If you are afraid of having "crispy" crust I would suggest heating oven up adequately and popping the pizza in on a metal pan.

Cook rolled out pizza dough for 5 minutes with no toppings. Remove, add sauce and toppings and cook for another 12-15 minutes.

I bake only frozen pizzas, always on convection. My oven/range is a 17yo GE. Never had a problem with it handling pizza ... or anything else. I typically let the oven heat for 15 mins past the preheat "ready" signal (or longer if I get distracted or don't pay attention to the time).

Pizza stone recipes usually say to preheat it in the oven for 60 minutes before cooking. I usually shoot for at least 30.

Side story about pizza stones - My SILs and I were talking about pizza stones one day. One SILs mother uses them all the time and really likes them. As we talked more I realized that she was using it like a baking sheet and not preheating it. When I tried to explain she isn't getting the full benefit since you need to preheat it so the bottom gets nice and crispy she got huffy since "it works for my mom!" OK.... I don't give her tips anymore.

liberal use of cornmeal on the peel makes it slide off. Working fast putting on your toppings helps also.

Ok thanks guys, guess it’s not the oven’s fault 🤣. are you supposed to oil the stone?

I don't know what kind of stone you have but I would not.

All this pizza talk makes me want to make some:))

I wouldn't oil the stone. But if you decided to make pan pizza, then adding oil helps a lot. And pan pizza is another really great way to make awesome pizza. It's a different style, but I really like it on occasion. And I find it's pretty fool proof. There should be lots of instructions online.

Definitely do not oil the stone. Temperature depends a lot on the style, for a true Neapolitan pizza, it is supposed to be cooked somewhere between 800F and 900 F for 90 seconds. For NY style, 550 is a good temp for 5 to 6 minutes. The problem you report is a classic pizza issue, getting the top and bottom to cook at the right rate. You can try longer preheats for the stone ( or use a more conductive stone - such as one of cordierite rather than ceramic ) to get a crispier bottom, turning on convection will normally make the top cook quicker, you can also experiment with baking at different heights in the oven. It can be tricky to get just the right balance of top and bottom heat.

Use the bottom rack and a pizza stone. Wood peel and corn meal. I make the best pizzas either in my Hallman range, or in my Webber gas grill.

@Ifoc, Ok, let’s talk pizza as with pizza lovers. I love NY pizza, can’t buy it up here in Canada. Is the dough different than Chicago style, which is typically what we get up north?

You don't need to mess with corn meal either. Many people have done tests and using parchment paper under the pizza and found no difference. I always use parchment paper now. No more smokey oven.

Forget the indoor oven and buy an Ooni. You'll never cook pizza inside again.

You may also want to try a baking steel from bakingsteel.com rather than a stone. Stones are great and traditional but the steels work a bit better.

I use a pizza screen in a 500 degree oven using convection cycle.

Putting a stone both above and below the pizza seems to help. Preheat thoroughly, an hour or more. Cook directly on the stone, as hot as you can make your oven. It won't be hot enough for great pizza, but we do what we can do. (Ideal temp is 850 F) At lower temperatures (eg 500) you want to increase the hydration of your dough to perhaps 75%.

I prefer semolina to cornmeal to help things slide. Less gritty.

@likestonehomes NY pizza a thin crust, a thin layer of sauce and then your toppings.

"Is the dough different than Chicago style"

Since Chicago style was mentioned, as was oven temps for pizza, I couldn't help but mention that Chicago has a couple pizza restaurants with brick ovens fueled by old-fashioned coal. The taste is unduplicatable. Temps inside the coal ovens are 800-1500 degrees depending on where the pizza is placed. Placing the pizza in the oven and moving it around in there while cooking depending on what the toppings are is a whole art. Given that example, I'd say to the OP she needs to increase her oven temps to at least 450 as has been suggested in this thread.

Pre heat to 450 or 500 for much longer than the oven’s gauge indicates.

I gave up on stones and love this Lodge Pre-Seasoned Cast Iron Baking Pan. I use it with parchment for the first 10 mins or so at 450. Preheat oven with pan in it mid to low rack.

https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X/ref=sr_1_1?dchild=1&keywords=Lodge+Pre-Seasoned+Cast+Iron+Baking+Pan+With+Loop+Handles&qid=1622235359&sr=8-1

I am no tthe only on!!! what a relief same issue same problem no solution

I to having major problems with home made pizzas in this wall oven. ive been known for my pizza parties for over 20 years.

The problem is raw bottom and burnt toppings.

Ive been a professional baker formany years.

The problem appears to me that this oven constantly cycles on and off with fan.

this used to only apply to convert and convection modes.

Bake mode should not cycle with fan???

I dont see any way to stop fan from cycling on bake mode???

"This oven wall oven" .... which brand and model of oven exactly? Convection wall ovens (and ranges) should have a conventional (non-convection) mode. Mine does.

Some ovens now run the convection fan during an initial preheat even in conventional-bake mode but shouldn't continue to run the fan after preheat is settled. Perhaps try waiting longer to insure preheat is finished. I always let it go 15 mins longer to insure the cavity temperature is stable. I don't make fresh pizzas but I get nice results with frozen, in convection-bake (not conventional) mode.