Hi Omid, thank you. When I launched the pies, the floor registered around 950F-960F. The dome was off the scale and the walls of the oven were in the low 900s. The fire was rolling aggressively--basically the dome was covered with fire all the way to the other wall. The pies baked in 50 seconds.
After reading the discussion in the other thread about forno bravo floors (and other non-authentic neapolitan ovens) being too recalcitrant with heat delivery, I decided not to soak the oven up too much. How was I able to tell this? The Andiamo 70 oven has what I think is a 2.5-3.5 inch floor. Before, I would soak the oven until the bottom--when measured with the IR gun--underneath the oven would register between 130-150F. This was too much retained heat and in a multi-pie session the floor would get too hot (1000F). I would have to cook the pies on the peel. This time around, the bottom was just 90F and never even reached 100F
I just heated up the oven for about 50 minutes, quickly raked the coal to the side, and then let the floor settle down to the low 800s. I then put a small log or two, just enough so that I start getting a roaring fire. I let the fire heat up the floor to the mid 900s before I launch the first test pie (a marinara). It cooked in 50 seconds and after I took it out the floor registered in the upper 800s. I quickly opened and dressed another pie. That took almost a minute and by the time I was ready to launch, the floor was back in the mid 900s.
Oh by the way, if you want to cool down a floor very quickly, I've been using a large cast iron pan, filled with little bit of water, covered it with aluminum foil, poked little holes on the foil, and then placed it in the oven right after cooking pies, and closing the door (and raking out the coals). That absorbs a lot of the energy from the floor and steams up the oven nicely, while keeping the air temp hot, and making perfect for baking Tartine-style sourdough bread. It took about a little under 2 hours to send a floor from 800s to the mid 500s.