I am thinking of making a Traditional NY Style pie in my WFO soon. Let's say, subject to feedback, at a temperature of around 600 for 5 minutes +.
I am unsure about the flame and top vs. bottom management. From what I have read in different posts, I am probably better off letting the core get to, say, 650 - 700 and then letting it drop down - as opposed to heat up and go.
I do not know if I should
- let the fire die down and sweep out all of the coals,
- let the fire die down and leave the coals
- maintain a small flame, or
I suspect I have to do something to tone it down, in terms of flame, to avoid burning the top while the bottom cooks.