In regards to the temps, based on the videos it looks like they are using rotators for their ovens. Honestly, I have never been able to maintain consistent temps in those ovens with swings as much as 20-25 degrees. There are anywhere between 5-7 metal shelves rotating in the oven. The issue I have with these is the size of the door opening and the fact that you need to leave the door open to see the shelves. When baking in these you can pack in 30 pizzaís at once (depending on pizza diameter even more). So, the operators need to leave the door open to see pizzaís as they rotate past the opening. At times you can see 2 shelves sometimes 3. Some doors have tempered glass so you can see inside; overtime the glass carbons up making them unusable (some places donít attempt to clean for some reason). So, the door is open more than one would expect which causes the temperature fluctuations Ė itís a big opening with a lot of heat lose. Lazy operators will leave the door open all the time.
During rush hours, you would crank up the heat to maintain adequate temps, still not exactly where it should be. So, if they have it set at 465, and itís a rotator, temps inside the oven during busy times could be lower than the set temperature. It is possible they turn up the heat to compensate. So, the 465 at home could be higher than the typical rush hour pizza at G.
The other thing with the rotators is the metal shelf, which is most common in my experience. The metal does not retain the same heat levels as a stone does for example, stone is far more concentrated and pumps heat at the bottom of the pan faster and longer than metal does Ė so there is another variable. Some manufactures offer stone shelves, so maybe a good idea to see what they use.
Your ľ or Ĺ inch preheated stone in a home oven will apply more heat to the bottom of the pan than a metal shelf rotator, in my experience. The Ĺ inch will keep heat longer than the ľ. So, itís difficult to emulate the rotator in a home oven setting. Some options are to eliminate the stone and use a ľ inch steel sheet (not aluminum) or use the preheated stone and cook the pan on a screen with the idea that the bottom of the pan in a rotator receives less heat over the duration compared to stone, so to compensate in the home oven the aluminum screen will reduce bottom heat as the pan is not sitting directly on the stone.
If you use a screen, your bottom can cook longer w/o early browning (formulation being equal screen vs stone). The screen has no impact on crust sides (inward facing crust not pan side) above the sauce line, here itís a question of heat. If you want a longer bake, you can lower temps and cook on the screen. This might give you the longer bake time you are seeking and an attempt to emulate a steel rotator oven.
Lots of variables to get at a longer bake time, including reducing sugar levels and even using different types of flours and hydration levels. What I try to do anyway is if I am working on a dough formulation I concentrate on the crust results only Ė reducing moisture in cheese and sauce until I feel Iíve got the right texture and browning, using only cheese and sauce as toppings. Then, I move to the flavor profile of the crust only, after that Iíll go after the topping flavors with various cheese and sauce quantities, types and moisture levels until I think I have what Iím looking for. I find anyway that there are far too many variables with everything in the mix, so I do one piece at a time.
Also, based on the videos again, G uses a yellow product to lightly grease the pan - it appears to look like Crisco butter flavor shortening which is what I used on my pans too and I really like it.
Just my 2 centsÖ.