I wouldn't experiment on guests... With a 100+F jump in temperature, all bets are off. Even if it doesn't burn, you won't be making the same pizza - the texture can change completely, not necessarily in bad
way, but not the same as your lower-temp bakes.
Thanks for the heads up on that one - next time I'm going to aim for a 5 to 6 minute bake time and see how it goes.
This is what you'll get from 550-600F. If your oven can cool down over the course of a few beers, then sure, try a couple hot bakes... if it's not to your liking, let the temperature come down a bit and go with your sure thing.
If you're committed to cranking it up, then I'd drop the oil and sugar from the formula, just in case.