Originally Posted by Tatoosh
I see you recommend lowering the temp to the 600F range to keep from burning. I am not sure why since lots of wood and coal ovens run at 700F or more. Are you leaving it on the stone longer to cook the toppings?
I keep the stone temps around 600 if I'm using AP flour in my dough as it tends to burn when it gets hotter than 650, but with "00" flour, I can crank it up to 800 degrees without being concerned with burning.