I am relatively new here, and have been learning a lot. One thing that I keep seeing for New York Style pizza is oven temperature. I see comments on steel, stone, clay, marble, etc.
Some say the hotter the better. They quote 700° F., 800° F., 900° F. and more.
So I got an idea. A friend of mine is a metallurgist. He has access to a LTF3 (pictured) oven. I asked him if I could cook a pizza in the oven. He looked at me funny and said, “Are you nuts?” After we had a few beers I managed to convince him to let me do it next week. My question: Since I won’t be able to see the pie how long should I leave the pie in an oven at 3092° F.? (1700° C.)
Ingredients: (1, 15 inch pie 18 oz. ball)
Flour, KABF (100%) 10.82 oz. 306.86 g.
Water (63%) 6.82 oz. 193.32 g.
IDY (.3%) 0.03 oz. 0 .92 g. 0.31 t.
Salt, flaked (2%) 0.22 oz. 6.14 g. 1.28 t.
Oil, canola (1%) 0.11 oz. 3.07 g. 0.68 t.
7 oz. sauce, 8 oz. cheese, 2 oz. peperoni.