This was an exercise in substance over style, mind over matter, or just plain stupidity. I wanted to see if I could use November's "Golden Chalice" dough formulation using generic all-purpose flour, use room temperature fermentation and then bake it in a pan in a home oven to get a plausible pizza. The short answer is "not really". The end result was very cracker-like.
I baked it at 525 on the lower shelf for about 6 minutes. I then moved it to the highest shelf and launched the broiler. I moved the pan using tongs to try to get the rim evenly browned for a total of about 2:30.
This probably would have been a very nice pizza baked in the Blackstone.