(Please excuse this question from someone who doesn't make their own pizza...)
I have a thawed (originally frozen-bought) pizza of about 25.5cm diameter, a microwave, and a convection toaster-oven, whose internal space' dimensions are 38cm x 30cm x 23cm WxDxH. The pizza is neither super-thick nor super-thin.
When I heat my pizza in the convection oven, I can't the different parts to be done simultaneously: Either the surrounding crust has its brown color slightly deepening, so it's a bit toastier than originally but not totally dry - buth then the middle is still barely warm and very much liquid-laden; or the surrounding crust has blackened, charred, and inedible while the middle is just about properly done.
You might be wondering what temperature I'm using. Well, it's 180 degrees celsius or so, but actually I have no idea what to set it to. I was wondering perhaps playing with this setting would help, but I don't even know whether to increase or decrease it.