Bill, thank you so much for doing this! Buying an oven to be put in my home is definitely something I need to research, and theres nothing better than first hand information. Its great to see that this was such an easy and even bake, and ill assume that it would stay that way even through 10 or so pies, which is probably about the maximum I would do (making 18 inchers). Im glad that you used aged mozzarella, as that will let you know right away if there is too much top heat.
Im curious, did you notice that the pizza was any crispier than what you make in your home oven at these same speeds? Also see if you notice a difference in your other oven tomorrow on the crispness factor.
These pizzas look very much like patsys, which come out of one of the hottest coal ovens in NY (Luzzos is hotter). I have seen this slight "nod to neapolitan" look that you achieved from Patsy's pizza as well. Im not sure if you liked these pies as much as what you had at patsys but if you really want to go for the patsys thing get some bromated high gluten flour. They do a one day cold ferment , but I have a feeling your extend fermentation is an even a better way to go. Non bromated all trumps works great too.
Chau, patsys doesnt use any mother dough.... new yeast is added every day.