Thanks for the clarification.
Unfortunately, a WFO is currently out of my reach so I resorted to building an LBE, which works fine and does get very hot. Plus the Weber grill sports a low dome. It's still not the same as a WFO, I know, but better than nothing and definitely safer than messing around with my home oven, like I did before.
I have currently a dough in the fridge for a cold-rise, which is 1/3 "00" Pizzeria and 2/3 KA BF. We'll see how that works out.