Yulong, tell us a little bit more about your oven. I tried translating the specs via babelfish and didn't get far.
What material is the stone hearth? Is it gray/cement like or is it kind of tan/yellowish? How thick is the hearth?
Is the ceiling stone as well or is it just a heating element? How far is the ceiling to the hearth?
How hot does the oven go?
In your profile you mention Pizza Street. Pizza Street is NY Style (most likely done on a conveyor). In your post, though, you mention Al Taglio. Assuming it can go high enough, you have, imo, the perfect oven for NY Style (using a peel). When you get into pan pizza, that complicates things tremendously. Most pans are not ideal for deck ovens, as they have a tendency to warp. Once a pan warps it doesn't contact the stone correctly and you get uneven baking. Screens are little better, but, because of the lack of direct contact with the stone, oven spring is reduced.
A lot of Sicilian folks spend a great deal of time looking for the right pan, and, from the research that I've done, there is no single pan that guarantees perfect results without the potential for warping. Cast iron pans won't warp, but, at the same time, they're not that conductive, so you need to use them at higher temperatures. They're also expensive and hard to find.
If Al Taglio is your dream, go for it. But I can promise you that you'll have a much easier time making the style that your deck oven was engineered to make: NY.
What kind of flours do you have at your disposal? Are any of them high gluten/high protein? Ideally, you want something close to 14% protein.