Anyway after a few months traveling, including a week in Naples (topic coming soon), I needed to get my hands in dough.
Per my kids request I 'had' to make pizza. Luckily the local pizzeria was still ok with me buying a 6 pound block of their Arrezzio WM mozzarella.
Bulk fermented at 38F for around 30 hours, balled, then back into the fridge for 12 hours and removed an hour before baking.
Preheated for 1.5 hours (stone temp around 580F) then switched to the broiler for 30 minutes, flipping it on/off every time it would go off on its own. This brought the stone temp up to 615F!!
(recorded before launching the first pie).
First pie (garlic/eggplant) baked in just under 5 minutes, including 1 minute with the broiler on. The following two pies were left too long, around 5:40 and ended up a bit too crisp.
Now that I'm confident the oven can hit over 600F, it's time to order a kiln shelf. Looks like the Bailey pottery 16x18 3/4 should fit perfectly http://www.baileypottery.com/kilnfurniture/kilnshelves.htm
I don't see a WFO in the near future so I'll stick to NY for now. Good chance I'll end up back in Naples in a few months.