Ok, so I've been using a Forno Bravo Primavera 70 for about 2 years now, and it has always gone pretty well. I have a new load of wood, and this may be the problem, but I figured I'd ask here before assuming.
I did a batch of 60% hydration dough, which is my goto recipe for WFO pizza dough. I do a neopolitan-ish style with 300g dough ball, stretched to 12", lightly sauced with 1/3 cup Cento San Marzano crushed tomatoes and topped with fresh mozz. The top and edges are done in around 1.5 mins, after 3 turns with the peel, and the cornicione has a nice char, but the bottom is as white as a baby's behind, almost no char whatsoever, and pretty soft. I preheated the oven like i always do, by building a fire with about 5 decent sticks of oak, but noticed it hissing and water foam coming out the ends of the wood. The fire seemed to take a long time to burn down to coals. This means the wood is not fully cured like the guy I bought it from asid it was. Could this be the problem?