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I tend to only suffer from charring at the edges because the pizza gets too close to the end where combustion is occurring.
I completely agree with everything you're saying re temperature. I think that the smaller size of my Karu means that the back edge of the pizza is quite close to the flame source, so unless very careful it can catch.
Anyway, another round of sourdough pizza's tonight and I don't think I'll bother making any other kind of yeasted dough now. It's got so much flavour and the perfect texture.
They disappeared too quickly for pics.
TTM
Neapolitan pizza should cook v v quickly but relies on thin dough and scant toppings for this to work. The best pizzas I have cooked have been on a really windy day with oak chopped into small bits of kindling. The oven got hotter than usual and the pizzas took about 60-90s to cook. It had flames shooting out the back like the old batmobile and rolling flames across the inside roof of the oven.
I tend to only suffer from charring at the edges because the pizza gets too close to the end where combustion is occurring.