Thank you Barry,
this Italian pizza oven has a resistance of 1700 w (top) and 750 W (bottom) and a refractory stone.
Preheat a half an hour and you can cook pizza with maximum 90 seconds (really strong heating...)
Flour: Caputo blue extra typo 00 (In a few days I will test the blue Caputo flour "Pizzeria")
1g fresh yeast
96h of maturation in the fridge
2h at room temperature
Cook 60 to 90 seconds