Marlon you are correct with the oven temps at Mozza. I talked to the manager and he said the floor was at around 500 degrees... He looked at my son and said "hot huh". I had to kick him under the table as he was about to give him a lesson on floor temps
I'm not sure why they have decided to use that formulation for their pizzas. Ditch the olive oil, get some 00 flour and get those bake times at around a minute. Better and Faster.
But I have to say... there was a line of people clamoring to get in the door for that 20 dollar pizza! Whatever works I guess