Scott, taking temps in a wfo is a bit tricky. Depending on how close you are to the coals, the temp reading can vary quite a bit. But these pies were right around the 4min bake realm, which tells me the floor is closer to 700F. Typically at 750f, I'm getting closer to a 3 min bake time. I think NY style varies between 4-7/8 minutes right? But I do see your point. When I get a bit of time here, I will start experimenting and try to make a decent 100% caputo pie in the home oven closer to 8 minutes.
I don't know how great the results will be but I will try. And yes, I already know that I wouldn't get similar char characteristics but then again, there are a lot of NY style pies made with malted flours with blonde rims so that might be a moot point.
Williard, there is nothing wrong with you. I do like to use caputo and think it's a great flour but I do agree with you that it may get a lot more attention than it deserves. It's talked about so much here, that many new members do get the sense that they need to use it for pizza making or that it is the best flour for pizza regardless of the style or oven, which isn't true at all. I also agree with you about flour versus technique, but that is another conversation and another thread.
In general, I feel that too much emphasis is placed on using specialty flours and not enough emphasis placed on technique, practice, and experimentation. I think that if one has a good understanding of making dough and baking, that you could make a decent product with even cheap AP flours. So no....I don't think it's wishful thinking at all. You would be surprise at what you can do with AP flour.