1000 degree? What was he making? Neopolitian?
Being from Illinois, have you ever heard of S&T Provisions and their pizza setups? I you have, then you know what kind of pizza this guy was making. The pizzeria in Orland park was called Italian villa pizza on 143 and Lagrange. It is not Neapolitan pizza, but a thin dough with a cracker rim. I don't think he cooked at 1000 degrees, but he said it is close. And I don't think it was 800 degrees close, I think he meant that is was definitively hotter than our home ovens. I think he was in the 500-600 range without the oven struggling.
But I agree, our ovens just aren't strong enough to accomplish pizzeria style pizzas. We have probably made great doughs before, but we'll never really know without a badass oven.
I know fiords so uses the same dough for both stuffed and thin, just different cook times obviously. And same temp. We may lose heat when we open our oven doors, where they do not or the temp quickly recovers as opposed to ours.