Thanks for the comments Jefferynelson!
Yes, I knew that I was going to get slapped for the rolling pin.
The pizza is served for a first course of a 3 course breakfast (each course comes out of the oven), every second counts. I sacrifice the method in this application.
I cannot say what the temp of the oven actually was there, it was a estimate.
The cooking time, got me thinking, so I looked at the unedited video and the pizza went in at 2:15 the first turn was at 2:45 and came out at 4:20 - 2 minutes and 5 seconds (to be exact).
I push the coals/fire to the back for this morning cook, because I am cooking other foods other than the pizzas and I have found it to be a bit easier to have lower/different temp. zones.
Learning how to use it is constant. I have had a WFO for over 10 years, the first one was built incorrectly and was too tall with a chimney at the top (beehive like), it never got hot enough for a good pizza. I decided to tear that one down and have one built (the one in the video) which is the big brother (same design, same builder, just a lil' bigger) to the one I had built at my house sometime ago, and love. But, yes I am always trying to learn more, about pizza and about whatever else I can cook in the residual heat of the oven, like bread and pork shoulders and 12 hour Briskets
It's a challenge getting the thing ripping hot in the morning, but it was my idea and the guests really seem to enjoy it ...so time to make the donuts.