I'll explain, when I say NY style, it is not the taste I am referring to, as I have never tasted an original one, BUT, I'm referring to the looks, this is why, as you said, I liked Mikes pies. what I look for is a thin pizza, chewy(well, I need a better flour but ya know), with a nice bubbly crust.
Tomorrow we will see how bubbly I can get with my oven, because like you said, I'd need a higher temp oven,
But I'm all in hope that my oven can get warmer than we all assume
Anyhew, I'll make sure that the new oven we will get will be a high-ass temp one [=
That's why I'm very glad we got to discuss oven temp now, when it's not too late
Thanks for the input regarding the scale, I'll just stick to my 1g devision one, then