Thanks for the advice.. would you mind telling me what would be detrimental using oil to my pie with temp above 750? And what would the result be using the same 00 flour if I keep the temp below 750? How long would it take to bake? I am not planning on going below 750 but it is all part of the learning process. What would you consider to be the most difficult part to learn as far as temperature management?
At searing temps where the pie cooks in 60 seconds, a fully fermented dough will char very easily. Add in oil, and the pie will most likely burn before the cheese has properly melted. It is not part of the normal neapolitan approach as it is not needed.
Temperature management is very specific to the oven and floor size. Mine is very small, so I can't really give too much guidance if yours will be 40in or larger. But once your oven is up to temp and holding in heat, it is pretty easy to manage. Just keep a log on your coals with a flame licking the dome.
If you do a pie in the 3 or 4 minute bake around 700, you get a very different product - but one that is appealing. Try it out when you have your oven up and running.