The post was today, at Reply 2, at http://www.pizzamaking.com/forum/index.php/topic,3269.msg27706.html#msg27706
. Tom's comments on this topic were primarily with respect to commercial deck ovens and conveyor ovens, and especially with respect to conveyor ovens whose speed can be more easily controlled. However, as you know, there are also stone hearth ovens that operate in excess of 700-800 degrees F and can turn out a pie in only a few minutes. That's a somewhat different pie than the Lehmann NY street style pie, and Tom readily acknowledges the use of high bake temperatures for such ovens.
I know from personal experience that a longer bake at lower temperature produces a drier, crispier crust with more flavor. It was very noticeable when I made my take-and-bake versions of the Lehmann dough and baked them in the oven, on the middle rack, at 425 degrees F, for about 13-15 minutes. They were on parchment paper only.
Interestingly, when Tom Lehmann recommends use of a pizza stone in a home oven, he suggests an oven temperature of about 450-470 degrees F. In most cases, that would necessitate a longer bake time. It might be worth trying that with Steve's quick and easy dough to see if it helps produce more crust flavor.