The G3 Ferrari is very similar to the Deni 2100 oven and the Pizza Bella. Here are threads on how those ovens can be modded:
Modifying a Deni 2100 (Pics)
Pizza Bella oven
Modding out my Pizza Bella: super results!
My "Elite NYC" Pie: Better and Better (PICS)
The G3 probably requires a slightly different approach, but I'm sure, with your skills, you can figure it out.
A lot to read, but i understand.
Its about that thermostat to be changed.
In fact my G3 has one to, but i dont use it, i turn it up to the maximum so the elements always work.
This thermostat only turns the elements off, om my G3 it has totally no use.
If the upper element does not work, the pizza will not bake above at all.
When i try to place a second pizza the problem is that the bottem will get to hot, it just burns because the bottem is getting hotter and hotter.
The thermostat should be for the bottem and not the top, that is a design failure.
But after 10 minutes pre heating all is just fine in baking, it works, even better when you close the lit before baking for a minute or so, you have more stored heat in the stone and the metals above.
You also must warm up the oven with a open lid, thats not told in the userguide, so my first pizza burned totally at the bottem.
The Deni oven as showed is mutch better than the G3 in all ways, it browns more evenly but you can still see that it browns by heat radiation and not with heat from hot air, you can measure what you want with a laser thermometer, but that stays about surface heat, its not about the hot air.
If you open the lid of such ovens, the air is just gone, it just browns with infrared radiation, you can clearly see that on the pictures.
My dough also wont rise that good in the G3, that Deni oven does a better job at it.
I think its about more hot air, as you can see on my pictures from my pizza it rised as hell and it is nice evenly brown, the burned burned spots are from bubbles, its not from burning because of heat radiation.
I think almost that with a good oven, with enough hot air, you dont have to make a outer rim at all on your dough, it wil rise anyway, the toppings will stop the hot air on getting at the inner dough, so it want rise that much as the rim does.
Thats what i saw on some youtube movies, they just flattend the dough evenly and wacked topping on top.
That is what i think, i stay at my own homemade oven for sure.
I also measured the hot air at baking, and it whas around 350 degrees celsius, the stone elements must be mutch hotter when you measure it with a laser thermometer i think