Here's my very first attempt an NY style. Everything turned out fine except the bottom was toast. at about 4:30-5 minutes, I pulled it off the tile and finished it on the top rack, because the cheese wasn't finished. 90% of the bottom was black, and about 10% looked like a dark ny style. It tasted ok, all things told. The crust turned out well, was a great combination of chewy and airy, and the texture was all-in-all very NYC style-- better than "famous Ray's" or whatever, certainly. (but not the real Ray's famous-- or is it the other way around?)
Sauce and cheese went fine-- redpack with extra garlick-- taste was good, as we like it. Cheese was a fresh parm base, with a part-skim mozz/provelone blend, which was very nice on top. Not quite enough for my taste, but I like it super-cheesy.
In all, a 75% effort, I'd say, but I'm wondering what to do about the black crust...
THe oven was about 530-540 degrees acording to my thermometer, and I'm wondering if the bricks weren't much hotter than that-- it's a gas oven, so I'm wondering if the tiles weren't more like 600 degrees, and the ambient air temp was more like 540? As soon as I put the pizza down, it smelled a bit smoky. I had "seasoned" the tiles after my unsuccessful frozen pizza experience by putting olive oil and blasting it at 525 for about 7 hours.. it had smoked and burnt off (I thought) but when the dough hit, it smoked again.
Ideas? Should I try this at 475 or something?