Alright, so I got the oven temps right this time around...
Oven started at 240 when I began firing at 3:30 PM.
Loaded it with the "Top down" fire theory, with two super dried logs from the night before on the bottom, smaller logs on top, kindling, newspaper, Weber starter cube, etc. The pile lit pretty much immediately. Three big logs on the bottom, two medium logs on top, and newspaper throughout.
By 5:00, the oven was running 800+ on the floor close to the fire and I was unable to get reading on the ceiling (my gun only goes to 1022).
Threw in one log around 8:30 PM just for good measure to keep the temp up, but otherwise, most people were done eating. We got one picture off last night, but the rest were eaten too fast by neighbors, backers of the project, and volunteers.
I'm going to put on the final finish stucco layer this morning (and the veneer stones) so I'll check the morning temp
Early pizzas were easily 90 seconds a bake, while later in the evening, closer to 2 minutes... the dough was an emergency dough (too many pizza parties this weekend to do a multi day ferment), so I'm looking forward to seeing how the browning improves when we take our time to ferment the dough instead.
Still need some work on getting great roundness, partially because when I stick 20 doughs in the dough box, they all eventually merge together and they come out a bit square... am I overcrowding the box? Dough are between 7.4 and 7.7 oz...