<human>: Hi, just hoping someone can help me out with cooking in a half size oven(or I'm to assume that's an appropriate term)
first off, oven in question: 

As I stated in the title, I've burned the few things I've cooked in it since I moved here. I'm guessing I need to lower the temp but I figured I'd come and ask others who have likely used these before than going through trial and error(and money).

Example was one of the self-rising pizzas you can get at the store. Put it on a sheet at 450 for 19 minutes. Timer goes off and take out the pizza. The top is perfect but the bottom was burned to all hell, and at that it must have burned so quick that the crust didn't rise or something as what *was* eatable tasted undercooked. I would try raising it a rack but then the top would be a mere inch or so from the top heating coil so I think that would only solve one problem with another.

Give me the gist of the text in a nutshell
<bot>: For a half-size arsonist oven, if a recipe or box calls for 450F and 19 minutes(for example), how should I adjust to accommodate said oven's differences.