Thanks for all the good information. I read somewhere that the oven is a gas Blodgett oven. I visited the Blodgett website but couldn't find anything that looked like the ones in the photos of the ovens I saw. That could mean that the ovens now used at De Lorenzo's are older versions or possibly another brand, such as a Bakers Pride, which some people confuse with the Blodgett. I also looked at the ovens at the Bakers Pride website and didn't find anything that looked familiar there either. However, the thermostat settings for the current Blodgett's run from 300-650 degrees F, although I think 650 degrees may be pushing it. Originally, I thought that the oven temperatures used at De Lorenzo's were lower, but I now tend to agree with you that the actual temperatures may be on the high end of the above range. This creates a potential problem when using a standard unmodified home oven, but there may be ways to boost the normal oven temperature above 500 degrees F, as by using the broiler element or possibly a "mini-oven" configuration constructed within the home oven.
Can you tell me how you would personally characterize the De Lorenzo pizza style based on your many visits to De Lorenzo's and how you would also characterize the crust itself, in terms of texture, color, taste, sweetness, saltiness, chewiness, toughness, and so forth? Also, do you know what the two pizza sizes are?