I'm following the Sweet Grandma book recipe and curious about the recommended temperature. The Grandma is not par-baked and the temp is set for 500F.
I'm modifying the recipe to reproduce the secret recipe of a hometown favorite which uses a Sicilian recipe, but in a thin crust style.
I was wondering if I could bake it at 555F?
The pizza place won't share their secret. All I know is for sure is:
-Their oven is at 600F.
-Pizza is less than .5" thin
-Pizza cooks for about 10 mins in the "well-done" style