Thanks to all for the advice and compliments!
Yes, the mozz is too big. I used that size to control browning in my home oven and did not realize it might not be so ideal for the WFO. I was able to get the first pizza out at 96 seconds, but the next two took longer. I am going to fire the oven longer and push the wood to the side - and then keep a larger flame going while cooking. I think I will achieve even better results.
I have an infrared - I thought the price of the oven/stand was steep, but then I had to buy 4 different oven utensils (rake, brush, peels), an expensive thermometer, a cover, a marble landing. And that is not counting the contracting to extend my patio out for a pizza making area. Things start to add up!
The cooking floor of the oven is 28" and the dome height is 13.5". I am located in Natick, MA - just outside of Boston.
ENJOY Your TOY !!
I remember my first pies were so exciting! Those are some big chunks off Mozz.!
Don't forget to use that residual heat!
Did you get an infrared thermometer so you can see what going on temp. wise inside the oven. Its fun to see Hearth (floor) temp as opposed to the dome. and how the pies cook at different temps. and the time it takes Did you time a pizza? thats also cool when you get to 70- 90 seconds its still amazes me! and all who don't believe.
Have fun and good luck