OK, I made this pizza tonight. It was a balmy 30 degrees outside. I made a pretty small fire, because I was only making 3 pizzas, just enough for dinner for me and my family. The oven floor temp was about 860 when I made this pizza. This dough was a room temp, long fermentation dough that had actually sat in the freezer for several weeks. I let it thaw for about 12 hours.
This pizza took exactly 1 minute, 42 seconds to make. I did NO doming on this particular pizza because the cheese (I didn't have any fresh mozzarella tonight, so it's just part skim shredded mozzarella, unfortunately), was already plenty done. Two hours later, the oven floor is still right around 500 degrees and I have NOT had the oven lid/door on and I never added any wood to the fire.