Definitely get an IR gun. After using it for a while, you won't need it, but it is great for learning how your oven responds to firing and baking.
Higher hydration + higher temp should give you a lighter crust. Also, in such hot ovens the difference between perfection and overbaked can be just a few seconds. You may end up eating some underbaked/overbaked pies in order to learn when the crust is just right. Observing the doneness of the toppings can be deceiving. You may also need to maintain a larger fire if the temp of the deck (as measured with an IR gun) drops significantly after the first pie. Hope this helps a little.