I haven't posted anything since my initial post so I thought I'd post a pic of my first pie using a WFO. I have been baking in a home oven for a few years now and finally got a chance to use a WFO through the in laws. I have got to say, you WFO owners have it easy
Since I use always use a starter, the bakes turned out great. I just upped the hydration to compensate for the higher heat. The owner didn't let the WFO get too hot because he said higher temps burn his pizzas(low hydrated dough I guess), so the floor temp of this bake was about 700 or so. I'm going to talk him into higher temps for our next bake.