Glad to hear you are finding your groove......Initially with all the excitement of being able to reach 900+ with the oven, I spent a lot of time playing around with various doughs in that range. I soon returned to the lower temps I was working with on the original pizza grill. I like the crust better when it is done between 650 and 725, and it is also important to remember that the air is running 150-200 higher than the stone.
I just spent the afternoon yesterday with the owner of a bakery who has the Pizza Pro. She is doing enough Pizza business now that we are adding another oven and converting them to natural gas. She also told me she went through the same experience of the high temps. and settled in at the high 600 to low 700 range. She also says at those temps. she is able to use cornmeal because they like the taste.
She has been at it for 30 years, and her bread is some of the best around. I just brought home some of her rye bread, and it was the best rye I have ever had. I haven't had a chance to sample her pizza lately but I hear it is phenomenal. She says it takes her people 5 years to learn the business, and much of it is in the understanding of gluten, fermentation and heat/baking procedures.
After talking with her yesterday, I got a new understanding of what oil does in the high heat baking process and I am going to start adding it to my dough. I have a lot to learn yet but I'm having fun.
Your idea about the swivel casters is great. Even though we try to keep the weight down I ended up adding some bracing to stiffen it up. It is really too risky to have something as hot as the 2stone gets on anything remotely unstable.
Hope to see some pics of your pies sometime.