Hello everyone. I've been baking up some fine Classic NY style pies using traditional temperatures inside and outside. That temperature range for me is 535F to 575F, and about 20 degrees less on inside SD efforts. I did a bake last night and goofed my timing and ended up at 595F launch. It was on the too chewy side. I run that risk due to formulation. 600F and up launches always gives me a bit too chewy a crust with my current formulation.
That got me wondering last night what everyone else would do it going from a classic street style pie in classic deck ovens at 550F to a 650F oven. Let's say some weird scenario where an oven-fairy came to your house and zapped your oven and now you can bake like Difara's.
For myself, I know I would start with upping the water and probably adding oil. I might even mix a bit less and go smaller on the TF. I'm at 59% water, no oil and mix for a long time using All Trumps. (which I adore, btw)
So, what would you do? If you already do neo, how about the opposite direction? What if a mean oven-fairy punished you for not playing along with hypothetical games and lowered your oven to 530F?