Your post was very interesting in many ways. I would like to ask you a question about if you know what brand of ovens back in the 60's-70's could bake faster than the Blodgett 1000's like you have? If the high end bakes temperatures are about 550 degrees F for your oven, where did faster bakes times come into the scene for NY style pizzas? I find that interesting too the common saying back when you were younger in the Newark, NJ area was 500 degrees for 10 minutes.
Norma: I know of no gas deck oven that was in general use in the NYC area that baked pizzas at temps higher than 550. Pushing them to the 650 limit burns the bottoms. Gary, the owner of Star Tavern in orange NJ, Joe Sanasiri, who worked at star and whose family owned bunny's in south orange NJ, Alfredo the owner of Alfredo's Pizzeria that was in South Orange, all cooked on blodgett 1000's(120,000 btu's) and their bake temps were 500-550 and 8-10 minutes approx. I never actually timed any of these places pies but having made lots of pies in deck ovens you get a feel for approx times. I feel my pies are in the 8 minute range but again I never have timed them. I have tried but get sidetracked with managing a full oven and end up with erroneous numbers.
I haven't been back to NYC in about 30 years so I am not able to say where/when /if the higher bake temps/bake times began, with the gas deck oven. I was involved in the pizza world in the late 60's through the late 70's. My friend Joe's family owned Bunny's and I worked there a bit and at Alfredo's. Alfredo was just off the boat from Italy and was confused by the gas deck oven. He had a single deck blodgett 1000 and did master it but said it took a lot of modifying of his upbringing in Italy. I worked there quite a bit(fo no money just food and experience). Both these places baked in the 500- 550 temp range. I know you were at Star recently and Gary gave you a backstage tour. I believe they use to bake at 500-550 back in my day and bet you can confirm what they do today (doubt it has changed any). I have been following these threads and took a real close look at the ovens that pizza town uses. I researched them and they appear to be older ds-805 bakers pride ovens and wonder how they can get a fast bake time without burning up the bottoms rated at 70,000btu's. Here is the spec sheet for the DS-805. It is for the new oven but my experience is that as long as they keep the model number of an oven it rarely changes btu's. http://www.bakerspride.com/specs/SDECK-GS-DS-10-06.pdf
here is a photo that looks to be the ovens used at pizza town. I am not trying to discredit anyone with bake times but wonder how these ovens can do such a thing? I own 2 original blodgett 1000's in perfect running condition and could never get a pie done in less than 7 minutes without severly burning the bottom and neither could the ovens at star or bunny's who both used all original blodgett 1000's? Walter