One way to look at "classic" Neapolitan pies is to consider the different sources of heat: 1) from below by the surface the pie is sitting on, 2) from the side by radiation from the fire/coals (if you are using a cooking chamber with fire), 3) radiated down onto the pie from the dome or upper surface and 4) the air temp in the chamber. The proper balance of all four are critical for the crust, edge, and toppings to be done to perfection and at the same time. Each of these sources are measured in different ways. The temp of the surface on which the pie cooks is best measured with an IR temp gun. Although there may be a way to plot out temp vs. cooking times, there can be a big difference in the texture of the crust in a pie cooked for 4 minutes at 550F vs. one cooked for minute at 850F. The better approach, IMO, would be to cook as many pies as you can on your grill, changing the cooking environment and dough formulations to learn what works best for your grill and your tastes.