Is it 500-600 or 800-1000 degrees F?
I have a reason for asking,its not for me,but a friend of mine from school years ago,went into Business with some other people in New York to open a new Pizza shop that uses a brick oven heated with coals.They are saying 600 degrees is the temp they will bake their pies at...but I thought that was too low for a Naples style pizza they are making or want to make.Can they make/put out correct pizzas at that temp?
Or are they making more of a NY style pie at them temps?
Just curious,thanks!
