My Pizzone arrived yesterday after a 2 day detour in customs!
For the inaugural bake, I felt it only right to attempt some neopolitan. It was as well as one could expect with a 4 yr old and a 3 yr old underfoot (translation: dough kept sticking to peel because it sat too long as I chased kids around the house).
Anyway, for its next trick, I want to go back to my ny style roots. I use baking steel in my oven and 500 works great, but am worried about burning the dough in the Pizzone given the longer baking time for ny style. What temp should I be looking for on the oven floor to avoid the crust burning before the top is done?