Baking Thin Sicilian at high heat

Can you post a pic of the pizza you're trying to reproduce? It will help us make recommendations.

Baking at 555F should be fine, especially if your pizza is thinner. With the thicker pizzas, the risk with higher temperatures is burning the outside before the inside is cooked.

I looked through 6 years of family photos and couldn't find a photo. The 'Pizza Palace' just disappeared overnight. It had been around for for more than 40 years.

The bottom had that fried look you get with Sicilian style. They used a mix of mozzarella and cheddar cheese. The edge crust was almost non existent. Using a shallow round pizza pan, they pressed the dough right to the edge where it would char nicely. I've never seen anything like it.

Eric, are you by chance on the East Coast? New England to be specific. Based on what you're describing- the cheese blend, the pan, the bottom and even the name "Pizza Palace", it sounds like you're referring to New England Greek Style.

I grew up near Boston and most towns had a "House of Pizza" or "Pizza Palace". Did it by chance look something like the attached pic?

That place was definitely East- RI to be exact.

The NE Greek style is predominant in RI. We have Al Forno and other grilled pizzas. The Pizza Palace was completely different from the Greek style because it used the Sicilian style dough and the cheese blend. I baked these last night and my brother said it was a 9/10 match to the original. The guy who started the PP took the recipe from an amusement park back there (Jolly Cholley's) that dates to the 50's. It has a long history!

Oh, and I forgot to thank you for your help. Thank you!