First, I want to thank everyone who has contributed to this thread over the years. The information is invaluable. Long story short: I recently built a LBE extremely similar to Boatman's and have been churning out pizzas as good as or better than the pies I grew up with in northern NJ. My basic recipe:
However, I discovered that optimum baking temp is 625 to 650 ish. At temps exceeding 675, my pizzas, while great looking on top and bottom, have a bad gum line. This pheonomena gets worse as temperature increases.
Is there a way to cook at higher temps and avoid the gum line or should I be happy with what I have?
Typical 650 pizza: