My mistake @Mamma Mia , it was @Farkmaster who was taking the piss outta my culinary talents a while back. So I'm going to his to make pizza on Tuesday.Not related to this oven, but cold ferment your pizza dough overnight, and aim for around a 4 minute total bake time. You want leopard spotting on the bottom of your dough. Less is more when it comes to toppings. Don't cook tomato sauce. At hundreds of degrees, without that much of it, it will be cooked.
I cook on steel, wish I had the room for a dedicated outside oven.
I'd second the cold proving, it does make quite a bit of difference. I always struggle for fridge space and end up not doing this more often than not.