Like many I don't have room for a brick oven (condo) and have tried various ways to try to emulate same. The 550° max setting on my oven makes very good pies, but not nearly as well as my dream 2 minute brick oven pie, nor as good as my 4 minute 650° but "not for everyone" method posted below. I'm happy with the variables re dough, sauce, and toppings, thus the oven temp being the issue.
Checking One's Oven For Proper Temperature Calibration
Several times over the past week I have read mentions on various threads regarding checking one's oven to see if it is actually baking at the temperature that is set on the dial, or the digital pad, of the oven's thermostat..Thermometers that hang semi-permanantly in the oven are OK for this purpose, although I have never found them particularly easy to read..And, as has been mentioned, thermometers kept constantly exposed to heat wear out, thus becoming less accurate as they age..