I turned my oven down to 515 degrees F yesterday, but forgot my IR gun at home to be able to take the actual temperatures on different parts of the stone. The reason I turned down the temperature in my oven was because I saw different pizzerias in Trenton, NJ using lower temperatures than I use. The pizzas still had enough oven spring in my opinion and the edge crusts browned okay and also the bottom crusts. What surprised me more, was the bake time really was about the same.
This are a few photos of the pizzas yesterday. I also dressed all the boardwalk style pizzas the same way Joey's in Trenton does yesterday. That style also seemed to work well.