We have used a laser thermometer to measure floor temperatures in this oven from day one. This oven is about 5 feet in diameter inside. With the wood fire, temps would be hottest next to the fire, decreasing quickly the farther away you got. We always used fire bricks to "corral" the fire and try to reduce some of the lateral heat that would burn the pizza edges. We might hit 625 degrees F 6" from the bricks, and drop to 425 near the door. Now, with the thermostat set at 190 degrees Centigrade, and the primary burner turned down so the temp stays at 185 C to 200 C with it on constantly (for both heat and light) Floor temps will run 575 F near the flame, pretty consistent straight through right up to the door, with a drop of 100 degrees F to the left or right. The second burner, the "booster" which is used to bring the temp up quickly, has a timer which we have not yet mastered, but we think we can use it to bring the heat even more to the front as we are cooking. The primary burner flame is about 2 feet long, the secondary booster flame is about 5 feet long, spreads out about 3 feet wide and pretty much covers the ceiling right up to the oven door. We may turn the primary burner down even more, and use the booster as much as we can. The booster is configured with a push button timer that can be programmed by the minute, so we will be playing with that to figure out the best way of doing this with the most even heat.
Overall it is remarkable how well the heat distributes with just one double burner