Finally i did put an temporary ventpipe on the oven to get a better draw.
I got the oven up to 400 degrees C on sides and 400 C degrees on floor appr. The dome was probably 900-1100 degrees F depending on how much flame there was.
I also made a dough from salt 3%, water and flour until it felt good, and pretty wet and a small piece of fresh yeast.
Kept in room temp over night and the balled it and kept it balled appr 6 hours Before bake.
Caputo flour that was expired
to make the pizza was much easier than expected. Tried to do what i saw in Naples.
Pizzas where the flames were large did not need to be domed more than 5 sec. And baking time around 1min 20 sec.
If the flame was smaller i needed to dome more. Like you see in the youtube video further down.
The oven was not hot enough and the dough was not good enough but it tasted like say pretty bad pizza in Naples so it was defenitely ok for the first time.
Here is the first pizza ever from the oven. Leapording was not that good..