So I had a little more time to make dough and better fire the oven.
the dough is a 64% dough that I bulk fermented for 24 hours in frig and then balled and sat out room temp for about 3.5 hours. The flour is repackaged at small Italian grocery, labeled as "tippo" 00 flour. 2% salt and .75 % idy.
Hoping to find some fresh cake yeast, although 2 groceries i tried don't carry any or try a starter, but trying to get oven temp management done first.
Oven was registering 400 C on the thermo, and IR reading was 780F floor and about 1000F on dome.
2nd pizza had green peppers, onion, sausage, bacon (cooked in cast iron pan in WFO).