I'm not telling anyone to burn their house down, but on the separate issue of the perfect temp for a pizza, I can tell you for SURE that a true Neopolitan pie does not cook at 550F. The rules for certification passed recently by law in Naples puts it at 750 or higher. You don't even need a thermometer. You can tell by how fast the pies cook. A 2 minute pie = about 825F for example. A 3 minute pie is about 760, etc. At 550, you can't really cook a thin crust at all. It would take over 15 minutes and dry into a cracker. The only solution at that temp is to make the dough thicker and put oil in to it. So you see all these pies here that cook at that temp, and they are never really thin or charred. True NYC 'street pizza' is different from Neopoitan pizza. Many of the "Ray's Pizza's" of the world are much thicker and never char and probably are baked at 550-600. If that is what you are going for, then by all means reproduce those lower temps.
The coals of a coal oven approach 2000F and the floor of an oven like Patsy's is at least 750, based on bake times.
I have cooked at all temps. As high as 860 and as low as 400. Putting aside thick crust or oil based pies, I can tell you that I've never really cooked a great pie at less than 725. Maybe now that i have more dough experience I could but it would be a different style of pizza. My best recommendation for a Patsy's or Grimaldi's or Sally's style pizza is 780-790F for the floor and about 900F for the ceiling, as measured with a digital thermometer. Digital thermometers do not need to be heated, they work on radiant energy bell curves (the "black body effect"), so they never warp etc.
The melting point of aluminum is 1220F I think you got confused because it's 660C.