I really enjoy this forum, and now am logged in. It has helped me in my pursuit of the New York pizza. I went to John's in New York City years ago, and would like to return again. With ideas from this forum, I tweaked my cheap Kenmore electric oven by placing a folded magic cake strip ( for baking level cakes ) around the thermostat probe. I think I got around 650 to 675 in the oven, and had my Pizza Gourmet Stone bought 20 years ago pre-heated for over an hour. Anybody else have one of these stones? Lehman dough from All Trumps. Wow. Great crust with some char, homemade sauce from Wegmans San Marzanos , and Grande whole milk mozzarella. Family loved the pizza. I think my thin crust had a thickness factor of .08 or .O9. Anybody been to John's lately and have some tips?