Finally I cook some pizzas last weekend. Sadly I did not take the time to take pictures, so I am posting a couple of pictures a friend of mine took. But do not have any good picture to share
The dome was at 950F and the floor close to 850F when I started to bake. The bottom was cooking faster than the top, apparently I started to soon .(10 min) after I moved the fire to one side, it was late and people was hungry, so next time I will fire it earlier and see what happens. Pizzas were good, everybody was surprise of how light the dough was.
The oven retain the temperature very well, I baked 3 batches of bread the next day around noon and roasted a big pork loin in the evening, the temp was close to 360F when I went to sleep sunday night.
I used 5stagioni, 60% hydratation, 2.75% salt and .1% IDY. Mixed for 5 min, let it rest for 30 min, stretch and fold every 15 min during hour and a half, then went to the fridge 24hs, ball it, let it out for 2 hs and went back to the fridge, took it out 4 hs before use it, room temp was close to 80F and the final hour close to 85F