Made some pizza for a visiting friend. New oven; so I was worried about reaching the temperature that my old reliable used to hit. I came up with the easiest temperature hack ever. I found the heat sensor clipped to the oven wall. I unclipped it and slid it out through the stovetop. With the sensor now on the outside, the oven (still a bottom gas broiler) never shuts off. The heat was as good as, if not better than, the old oven. Here's a pic.
Edit: Just for the record, this is GM Better for Bread flour, 68% hydration, and a 5-day rest in the cooler. Found some great tomatoes by chance. I was at Super WalMart, and they had Wild Oats organic crushed tomatoes for $1.49 a can. I figured nothing to lose and grabbed two. Opened one can to taste it and see if it was worth using on my pizza. Sweet and mild. Really delicious. Made one of my best sauces ever. Also, after going all the way over 70 percent on hydration, I was losing oven spring and manageability. I felt that I had passed the point of diminishing returns; so I dialed it back to 68. No oil. Glad I did. Not only was the dough easier to manage at every stage, but the oven spring was right where I want it, and the crust was firm and chewy but tender. Glad I ventured off the beaten path with hydration and oil because now I know what's optimal for me.
Happy Super Bowl watching!