Here's tonight's bake. Launched at 700 in the Blackstone and went for 3:00 on the nose. The increase in temperature meant that I got the additional bit of char that was missing (for me, John, not for you ) in last night's bake. The texture was more what I've become used to with this recipe. Crust was light and pillow-y inside a nice eggshell crunch (more like what I was getting indoors on the soapstone). The Blackstone certainly works for this style pie.
Lest you think I don't enjoy a little char, I have a two stone that I use to bake my experimental neapolitans on....and I think the char is just fine for those.
Here's a little experiment I did just for you......I'm using basically the same recipe as you except my flour is All Trumps. All week I have been baking pizzas in the 580 to 600 degree range and they have been excellent. Today, I decided to try one in a cooler oven.
This dough has been in the fridge 144 hours. It was reballed about 12 hours prior to bake....and it was baked in a cool 545 degree oven. Believe it or not, it took 8 minutes and 10 seconds to get this thing the color I wanted. It got rave reviews from all my critics here, and I seconded their opinions. The brownness (is that a word?) of the bottom adds a level of flavor to the crust that we all seriously love here. And by the way, even with the long bake, we enjoyed the egg shell thin, crispiness bottom that was as tender as I've experienced. For what it's worth, the texture has more to do with the reball, than the temperature of the oven. Keep experimenting Barry...it's all good eats!!