Electrician came out friday morning and ran a 220 from the box to the kitchen, put an outlet right on the side of my counter. he then took the euro male plug off the end of the power cord with some wire cutters and put a US male plug on. took him about 3 hours, mostly bc he had to go through the wall and some cabinets for the new outlet and he is a perfectionist. also a talker and a home brewer, so you can imagine we had some stuff to talk about!
oven went up to about 875F (after first warming up at around 450F for an hour to burn off manufacturing oils/smells/whatever, recommended by effeuno). then it shut off. i've got to do a little bit more digging on how to shut off the governor (think italian forum has a couple of guys that did this) and it should hit 1000F no problem (from what i hear). so i hit the reset breaker in the back and brought it to about 850F and kept it there. cranked out about 25 pies for 40-45 people. Crust rose and leoparded nicely. Caputo Blue (what else), overnight bulk ferment in fridge (~38F) and then ambient ferment post boule shaping for about 4-6 hours. Culture was 20% of total recipe weight. Trying to get some pictures from friends that were here, I was cranking pies out so hard I did not get to take any myself!
Overall, oven well worth it at first cook, the smaller chamber makes a big difference (vs my old oven, standard home model w/ self clean @ same/higher temp), i think on account of radiant heat.