Tom,
I recently was able to get a new oven after leaving my WFO at my last house. The new oven is gas or wood, I ordered it with Saputo bricks. All my previous pizza making has been with Neapolitan dough, cooked in the WFO. I now have the flexibility to cook at lower temps controlling with gas. Some of my friends and relatives don’t really “get” Neapolitan pizza, their definition of pizza is more Dominos, Round Table, etc. So I though I start experimenting with Your NY Style formulation. My oven works all the way up to 900°, wondering what would be a good temp to cook your NY Style?
Dale