We were in St. Paul this summer and heard about Punch, visited it and were very impressed both their pizza, the closest to the best pizza experienced in Italy as well as the procedure. We watched them quickly and effortlessly stretch the dough, top it and bake at about 800 for two minutes. (We timed it.) Since returning home, we have used their procedures in our brick oven with very good success. Even though I have been making pizza in my brick oven for some time, what I learned it that it needs to be turned in about 45 seconds and then rotated frequently for the remainder of the time. With an oven that hot, it is very easy to burn.