Thanks for the kind words.
All the suggestions are good but something fundamental baffles me.
A pizza will cook, given enough time, from anywhere between 400-800
degrees. Ideally, all the ingredients cook 'in-sycn'. That is, at any given
temperature, when the pie is ready, all toppings and base is ready.
It seems this is only possible at certain temperatures or with certain
types of ingredients. At 700-800, this seem to work just fine. Numerous
woodfire and high temp ovens (Jeff's, Pftalor's) have shown this. Rim
and cheese will cook 'in-sycn'.
At 500, I (and a few others it would seem) can't get this to happen.
Not without some high-glutein flour anyway. But at 700-800, it seems
high-glutein is not as important anymore; browning will occur anyway.
I have also taken Tom's comments about lowering cooking temps into
heart. In my mind, they do and should produce a superior flavoured
crust. But this runs completely opposite to the Neopolitanan tradition
of 1-2min fast bakes.
All this is, quite franky, very confusing. But it sure is fun!
Tonight I will try lower temps and a new cheese. Let's see how it goes.