it is commonly suggested to use as high a temperature as possible when making pizza, sometimes the traditional wood-fired brick ovens of pizzerias, reaching 600 F or more, are mentioned. But how, exactly, does temperature affect the pizza, and why are higher temps better? E.g., why is 3 minutes at 600F different than, say, 15 minutes at 500F, or 25 minutes at 400F (just guessing cooking times here, for illustrations).
And what are the limits, theoretically? Would a few seconds at a couple of thousands degrees work? Or some milliseconds or microseconds at a million degrees?