Jeff, yes indeed the BS cooks a small section of a 60second pie faster than in a traditional wfo. The heat in the active baking zone (ABZ) is likely well over 1000F. If you install the heat deflector mod and watch the unbake crust entering this zone, you will see the skin of the cornice "pimple" up or blister before the cornice itself puffs up from the heat. The actual cornice doesn't even do the majority of it's puffing up until the 2nd or third go around into the ABZ.
I would imagine with a deflector in the BS that temps over 1000F are directly hitting the cornicone on the near side to the flame, while the opposite side is cooking at air temps around 700F, or maybe even less. I would doubt that an Acunto has this big of a difference between the fire side of the pizza and the opposite. Just a theory.
Yes, I would agree with this. I mentioned this earlier in reply #85, which goes bake to the original BS thread.
Well whether a 4 min pie or a 2-3min pie or a 5-6 minute pie is best is really all subjective IMO. I've made some outstanding 1-6min pies with similar crust and crumb characteristics and textures. I know this may sound like crazy talk but it's true. It's all in the balance of the dough (the flour & hydration), the fermentation, gluten development, and the bake. For my particular environment and using my own recipe and ingredients, I prefer a 5min NY pie over a 4min. Or I like a 4min pie with a 1min reheat after a short rest. I like the bottoms crispy, I just do. I do find that the longer bakes tends to dry out the cheese unless you've got Grande dry mozz. If I had access to that, I would bake longer into the 6minute realm b/c I like a crispy bottom and crust. But I also use a higher hydration dough. So again balance. So yeah, it's all subjective what is best.
Even NP, a 45s vs a 60s pie is different. Depending on the specific dough, it will either be better at 45s or 60s or longer. But you can't say across the board that a 45s pie is superior, etc.
As far as the BS, we who have the oven, know that it bakes hot. I would agree that a 3min+ (or high 2min range) bake might be equivalent to a 4min pie in a traditional WFO. Once Scott gets his BS oven, he will be able to confirm this for us. I would trust his judgment here over anyone elses concerning NY crust in a BS vs traditional deck oven.
You can do a 5min bake, but you'd have to adjust the regulators and load at maybe a 600F hearth. But yeah, everyone's dough, because it's so different will react differently in the oven. This is were each person has to personally find their own balance with the oven. This comes with practice and experience of course.
Not to beat a dead horse, but this is why I emphasize the difficulty in replicate a Craig Pie. It's a long and arduous process.