I've been burning my rims too much since installed the "cheeseflector" on my Blackstone. My IR thermometer decided to misbehave, so I'm guessing the temp was in the 650 range for 4 minutes.
The dough was a 24-hour IDY room temp ferment using a 50-50 blend of Pendleton Power Flour and GM Bread Flour. The 63% hydration was a bit low. I preferred the 65% pizza I made last week. However, since I used a starter I don't know if that's a real apples-to-apples comparison.