Only had my oven finished for a little over a month, so I'm still trying to figure it out. My first attempt was after my oven had cooled to about 650... and it was a fail.
Second time was much better.
Peter Reinhart dough recipe straight out of Bread Baker's Apprentice with King Arthur Bread Flour and olive oil, Cento San Marzanos w/ some salt/pepper, and store bought fresh mozzarella.
Thanks for looking,