Why do [wall] ovens take so long to preheat? Because they are trying to heat 3.5 to 4.4 cubic feet of a very poor thermally conductive/susceptible material - air. Simple physics really. Are you looking for an oven to BEEP in 6 minutes? Or to preheat in 6 minutes? Most (not all) conventional ovens will beep at you in about 6 minutes. But neither your ovens nor Trailrunner's ovens are actually reaching 350 degrees in the center of the oven - where you're doing your baking - in 6 minutes. I'm sure they are most quite reliably recording 350degrees in 6 minutes centimeters from the broiler element where the sensor is located, however, that causes the oven to beep at you. ;-) Otherwise, I agree with Trailrunner - the smaller the cavity, the faster it will preheat. For frozen pizzas, a small toaster oven is not a bad thing to have. I think my cuisinart convection toaster oven is ugly as sin. But I've kept it and I use it regularly for heating and even cooking smaller quantities of food. Seriously no sense heating up a large cavity if you're not going to do justice to it. Good luck.

You may find this old sermon of mine useful. Soggy pizza is caused by oven temp selection too low or oven not left on preheat long enough. Oh yes, too much sauce and other toppings will give it the soggies too. Since you were doing ok before the pizza stone showed up, the culprit is lack of heat. A few hints about pizza stones: Keep a scrubpad for use only with the stone. Clean the baking surface of the stone with it and running water only. Never use any kind of soap. Don't soak the stone. The first few pizzas using the stone will probably have an odd tasting dry crust. To avoid this "bake" the stone a few times on its own. You can season and bake the stone with a VERY light coating of veg oil to lessen this effect and help start the creation of a nonstick coating. Once pizza production starts the seasoning can usually stop. Pizza stones of the $10 type are usually made from compressed sand and are really rugged. I've placed frozen pizzas onto stones at 430F and haven't lost one yet. The secret seems to be get it down fast, flat, and centered to lessen thermal shock. My recipe for a frozen Kraft Delicio. I like them in a pinch because they don't overdo the sauce and toppings so the bread has a chance to become something other than a soggy mess. Also like to pop off the frozen pepperoni and put it back 5 minutes before the finish : Preheat ordinary oven half hour or so 25 to 40 degrees above directions given on pizza box with stone on next to lowest or lowest rack. When ready, quickly open oven, push the frozen pizza so its "front" edge goes nearly to the back edge of the stone and quickly drop it in place it so it is centered, close oven. When the crust and cheese start to darken put the pepperoni back on top and close oven. I like to have it in a ring on a paper plate and quickly upend it so it all falls in a circle about halfway between the center and crust. Leaving the center bare helps the bread in the center to finish rising. If necessary, I use silicone turners to ensure the pizza isn't stuck to the stone when it's time to remove it. Leftover or even made ahead pizza slices quickly reheated in the microwave produce a soft breadlike crust which some folks prefer to the fresh from the oven crustiness. Your results will be unique to your conditions of course. A pizza stone is a very handy item to have around. Good luck!

Thanks clg7067. That is a good link and I will follow up on their suggestions. Thanks again.

I SAW it! I SAW it! I was up to use the bathroom a little after two a.m. and was surprised to see our snow clouds had scattered enough for me to see the orange moon -- and a planet. I think Mars and Saturn are both 'up with me' in the night recently. It was beautiful and made more dramatic by the clouds passing over it.