I've seen some people build the fire in the middle of the oven, then push the coals around the perimeter and cook inside that. I've seen some people put more initial heat on one side of the oven (usually the right) and then push the coals to the other (usually left) side and cook on the cleared side. I know that the left vs right thing is for left vs right-handed people, so I don't need that explained. I need help understanding the two different approaches and what they mean? It seemed to my beginner brain that the first approach "made more sense" to me, so that's what I've been doing - fire all around the middle of oven, then push coals to the perimeter and cook within a half-circle of coals in the center of the oven. It's not working as well as I hoped. My dome is very low: 10" tallest height in center of 38" deck. I thought this would mean tons of heat radiating down from dome so no need to ever dome a pizza. I'm having the opposite happen in reality: burning or almost burning the bottom and having to dome the top, sometimes a fair amount. Also, I'm noticing crust puffing nicely close to the coals, but much less so on far side (near the door). Which makes sense, but isn't the goal, so I need advice.
I'm fine with starting the fire and the oven is heating up well and pretty evenly the way I'm currently doing it. I'm already cooking "okay" and getting decent pizzas already on my second real try, but I know I can improve a lot of things and figure it's never too soon to start improving. Can I get some tips, and theories, on heat management for the cooking?