Greetings from Seattle!!
Two fascinating (at least to me) experiences to share. First, went in to a well-known Neapolitan pizza place at 3 pm. They assured us they could cook us pizzas (it was open). Took 2 1/2 minutes plus *lots* of doming. I
suspected their oven was way low. Sure enough, the crust was dried out, the pie barely baked. At check out
they asked me how it was, and I told them, and told them I thought their oven was too low (which they confirmed). They promptly cut the bill in half (which I was not expecting) and I left feeling I learned something.
Second experience even more amazing. Came across street vendors, a man and his gorgeous wife, who have been operating a portable FB oven for at least a year. We started talking shop. He cooks at 750 F for about 2 minutes because at anything above this the crust burns before the pizza is cooked!! He was baffled by this, and I shared that I strongly suspected the FB oven floor was too conductive. It looks like regular firebrick, but of course I'm just guessing. The oven ceiling looked way high as well, so his pies cooked
slowly, according to what he told me.
This experience confirmed, at least in my mind, that floor conductivity is indeed very important, and that using easily available materials, less is better than more.
Would be fascinated to learn others thoughts on this!!