Hi Ed,
I"m not familiar with your oven but there are at least a couple of bakers here (really good ones) who have discussed this for bake times of under 2 minutes. They break the sausage into relatively small pieces, which would help them to cook faster.
You might have an easier time finding comments on this by searching the Neapolitan section of the forum. I seem to recall a short discussion on it in the daily pizza thread under General. Try searching with your keywords under usernames TxCraig1 and HansB (separately). Otherwise, you can try it once or twice yourself and proceed cautiously. 
Hi Tony,
I tried, but I couldn't find the posts you referenced, so I went ahead and tried it myself. The results were good.
I adapted CMC's Aurelio's clone recipe to a 12 inch pie. I used dime-sized pinches of sausage -- probably about a quarter pound total -- far less than the 14 inch recipe calls for. I fired up my Fyra and heated the stone up to about 950 degrees, then launched the pie. I immediately closed the chimney vent so that it was opened a little less than half way. The idea behind that was to give the crust a chance to cook before the toppings got burned.
The toppings and crust were done in less than 5 minutes, and the sausage was cooked perfectly, with good sausage flavor in the pie.
I used semolina flour on the bottom of the crust to faciliate launching the pie, and I used too much. The result was the semolina burned and imparted a bitter taste to the crust. It wasn't terrible, but I need to use less of the semolina or something else (corn meal?) to facilitate launching the pie without burning.
I also struggled to turn the pie right away after launching it, resulting in slightly burned edges on the side of the pie that was initially closest to the fire. I need to figure out how to do that better next time too.
But, using dime-sized pinches of sausage and the partial closure of the chimney vent resulted in fully-cooked sausage and good sausage flavor on the pie.
