I must report that the first go at the wfo, at my home, was a disaster. The bottoms were charred at 30 seconds. I gave the oven a 1 hour cool down time, but to still no avail. I resorted to cooking near the entry of the oven, then doming the pies to finish. The results were so horrible, that I din't even waste film on my camera to document the horror show.
As I have reported I followed Craig's "How I make my dough". The dough looked to me to be better than the batch I took to pickup the oven. I am pointing two fingers as to the failure. 1) I had neglected the starter, it was mighty hoochey and wasn't ready to go. 2) I very possibly could have over fired the oven. ( I mean, I am a guy who loves fire, who doesn't? The cool thing is that I must try again, lol.
I did manage to cook a skin and spread with Nutella and powdered sugar, that nobody complained about. No real problems here....
Tom did an excellent job on this oven, it is a tank. A very hot tank if I may say. I lost my IR gun in the move and I will replace it soon. But I'm telling you that you can get your eyebrows burned standing in front of the oven, and hug the exterior to cool off if you need.