I use a laser thermometer, floor gets to 700 and then I push the fire into the corner and brush the floor. this is about an hour after starting the fire when the dome gets clear. I prefer if it is a little lower in the 600s then I don't have to rotate as much. but usually I have to rotate it quickly, and often, and sometimes pull it towards the mouth opening if it is looking like it's getting done. and I also use a stopwatch. often I get the oven too hot and have to wait for dome and floor temp to come down, and this can take a while..... this is a much different dough than neo. as I have used both in the wfo. when I cook in the oven at home on a stone at 550 it's 12-13 min...so this is a little less at 10 or 11. don't know what else to say...the thermometer I believe is correct I shine it on my wife's head and it's says 89 degrees...pretty close! this method has worked for me for years now. happy pizza making!