I've settled on baking between 700-800. With this oven it's been difficult to get it to bake longer than 3:45! The bottoms were completely baked, no gummy layer and nice cell structure, but they're paler than I would like. Sorry there's no underskirt or crumb shots. The family gobbled it up before I could do any of that!
I used a basic Lehmann formulation. Pendleton Power Flour, Water-64%, IDY-0.25%, Salt-1.75%, Oil-1%, Sugar-0.8% (sugar usually left out, but I'm trying to get more browning), TF=0.08. Cold fermented overnight.
The toppings were tomato sauce, fresh mozz, Carrando and Margherita pepperoni, spicy Italian sausage from the local Italian market, peppadew peppers, aleppo pepper and Olave garlic-infused olive on the rim and drizzled.
The second pizza was the same but I used garlic stuffed green olives in lieu of peppadew peppers.