Thanks for suggestions!
Turns out Bruno was closed for renovations.
Tried caffe Calabria last night and was nice. Their cornice was more flat than rounded. I chatted up several of the folks working there who were fairly helpful. He's using cake yeast which he called live yeast, and Caputo flour. Oven floor was around 900°-850° when I saw them shooting the temp. They used little manipulation during the bake. A turn at about 25-35 seconds, and then dome (but no turning) for a few seconds before pulling the pies out. Bake times though I saw no timers, were 55-65 second range I was told. I don't think I saw any pies baking over 75 seconds.
I had the classic margherita pizza with buffalo cheese. It was very tasty.
I really don't think I'm very far off the target, but need to ensure I don't scorch the dough. Maybe building a larger fire initially and then maintaining a smaller fire during baking so that I can keep the pies some distance from the except when doming. Maybe also learning my own oven hot spots and monitoring temps during and after baking to see how they are affected will help.
With cooler weather on the way, I'm looking forward to some more experimentation soon.
SD has a great beer scene as it turns out by the way.