Way back in 2008, I remember stumbling on a pizza blog. But this was no regular blog; it was written by Jeff Varasano, a child rubix-cube prodigy who had created the most maniacally detailed recipe for pizza dough that you've ever seen. He went to Italy, became a certified pizzaiolo, and then returend to his home in Atlanta to open his own restaurant.
One thing you'll notice is that his recipe calls for a supremely hot oven. He describes that he used a pair of garden shears to clip the lock off his oven so he could cook pies on oven cleaning mode. He's really, really into pizza. When I was told I had to go to Atlanta for work, I knew immediately that I'd make time to go to the eponymous restaurant to taste this incredible dough.
The first thing I noticed when I went to his Buckhead location was that he used a gas oven. Yes, a gas oven. Apparently, the restaurant had changed locations and switched from a wood to a gas burning oven. The temperature gauge was sitting at 371C (about 700F) which is the upper end of a gas oven, and way lower than what Jeff was cooking with at home.
My heart sank, I grabbed a drink, and steeled myself for what may come.