Here's a couple more 2 minute pies that I made yesterday and the day before. I am finding that I prefer cooking them at around 700-725*, as it seems to achieve a nice balance between the airiness of a neo 60 second pie, and a crispier low heat pie. Although, you don't get those beautiful leopard spots.
First pie is with Molinari pepperoni, and the second one is using Fiorucci sandwich sized pepperoni. Both good in their own way, although the Molinari is by far my favorite pep ever, it cups up so well and with the right amount of crisp. Sauce is Bianci DiNapoli whole peeled, and cheese is a Marin Cheese Parm.