“What must you do to make a decent pizza with this stove? Since 10-16-21 we have been unable to produce a properly done pizza with a crispy crust. Additionally, proper heat transfer with the rear burner is impossible. Any ideas or do we look for another br”
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My wife makes her own pizza from scratch. However so far she's only cooked a thick rectangular frozen pizza in the oven twice, once using regular bake and once using convection mode. With the 2nd baking she increased the temp but reduced the cooking time. The crest was very crispy but some of the outside edges of the pizza were slightly overcooked. There's a learning curve to this oven. Pizza should also be baked on a middle or lower rack position, either right on the rack or on a pan or pizza stone. Your choice. We're finding out this is a great oven for baking and roasting. No idea what you mean by proper heat transfer with the rear burner. When you read this answer it would be helpful to clarify.
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