[danparsonson]

Wow I didn't realise pizza ovens were so hot! A little web searching led me to this, for anyone else who's interested: https://www.crustkingdom.com/pizza-oven-temperature-guidelin...

[defrost]

By fortunate happenstance it's much the same as the annealing temperature of glass

https://en.wikipedia.org/wiki/Annealing_(glass)

which means you can throw in a pizza when you've finished at the kiln for a day and pull it out ready a minute or so later (depending on when you start the temp. step down cycle, current annealing oven temp. etc.)

[Klonoar]

There’s an infamous HN post of a guy who like broke his cleaning cycle on his oven to get it hot enough to do it “right”.

[duskwuff]

It depends on the style. The super-hot (~900°F) brick ovens are primarily used for Neapolitan-style pizzas (thin crust, light toppings), which cook in as little as a minute. A denser pizza like a Chicago-style deep dish couldn't be cooked in that sort of oven.