Do you use the same recipe for lower temps as you do for 1,000° oven temps? The reason I ask is that I went to a pizza place in a little town called Homer, Alaska earlier this week and had the best pizza I've tasted so far in Alaska. They had an italian wood burning oven operating at 1,000°, but my pizza was cooked in their gas oven at about 600°. It tasted fantastic, with just the slightest bit of dry chewiness to the outer crust that probably wouldn't have been evident if it had been cooked more quickly in the hotter oven.
I asked about which oven they use for pizza and the answer was that they kind of mix & match based on how busy they are. There's not a lot of room in the wood burning oven, so I got the feeling that most of their pizza's were cooked in the gas oven, especially the larger pies. I always thought that the recipe for the dough would be completely different for a gas oven vs, a hotter, wood-burning oven, but it looked as if they were using the same dough balls for both ovens.
In case anyone cares, the pizza place was called The Fat Olive. I'd almost bet money on the owner being from Seattle or having worked at Pagliacci's pizza in Seattle as their crust tastes almost identical.
I thought their pizza sizes were interesting, too: 12", 18", & 26". I wish they weren't 225 miles away from Anchorage, as I really want to try a 12" cooked in the wood oven.