Wow, thanks CDNpielover, Ev, and norma427 !
That YouTube video is a great find!
I guess what I can add to my notes are:
1. Bake at a lower temperature, for longer, approx 20-25 minutes.
CDNpielover: Here's a screen capture from the video, along with an inset of a dial from a similar oven....http://s17.postimage.org/x2eek9ydb/Clipboard01.jpg
Am I correct in thinking that notch that appears to be pointing to the lower left on the white dial is the temperature setting?
It seems to be pointing at somewhere between 400-450F if the inset of the dial on the righthand side from a different pic is similar to the one in the screen capture.
I have experimented with lower temperatures and longer baking time before, but still wasn't able to replicate the effect.
2. I just have a regular oven with a large slab of cordierite at the bottom.
Using a convection oven may work better when trying to replicate the Garland E56P oven and it's 'patented airflow technology which forces hot air through hundreds of 'jet ports' above and below the product, providing even, rapid cooking.
from the brochure.
Perhaps that really is the key to their crispy cheese effect. Not sure what a regular Joe at home can do to try and replicate this.
3. The Atlas owner *really* seems to think the sauce is the key to their pizza. Will have to run some taste tests and try to get this right!
4. Press dough out into pan, let it rise for some amount of time, then store in a cooler until pizza is made. Press it out again just before the pizza is made.
5. Will try Ev's suggestion of adding butter to the top halfway through baking.