Thanks guys! Yeah we got alot of compliments. One guy was a baker and when I told him about the sourdough leavening of our dough he was very impressed! Also by the neapolitan cooking times and taste! Roman, I always try to have the floor between 430-480*C with flames rolling across the dome. If the floor is in access of 500 I'll let the flame die and have the oven cool for like 10 Minutes with an open door. But when you're baking one pie after the other the "cold" dough on the floor kinda regulates the floor temp by itself.