Pics of oven in almost full burn...pepperoni and olive pizza. The dough used was a Peter Reinhart Neo-Neapolitan Dough, from his book American Pie. All of the amounts were converted to grams (much easier to get the dough just right for the oven).
The flour we use is Honeyville XL (around 14.7 protein). The Bosch Universal Plus with the dough bowl works great. Hydration is 64%.
Oven was close to 900 degrees..