Yesterday was the first test of my selfmade mobile WFO. After heating up for about an hour the floor reached about 450°C and the dome 530-550°C. Dough was 20h RT Caputo Blu with about 65% hydration. Sadly I only took one pizza pic. Will continue next week and try to make some more pictures.
Bake time was around 50 sec. 20 pies overall.
All in all I'm more than happy with the oven. Some training is requierd but it was really fun to use a WFO.