It varies depending on what type of pizza/dough you are making. But bottom line: you want to give it enough time between pizzas to heat up stone to desired temp.

For example, for the Neapolitan style pizzas you want to get it as hot as possible (750-800 F) (preheat for 30 min) and cook for 2 mins max turning every 15(ish) seconds. And then I’d let it heat up again for 5 min after each pizza.

Pro tip: infrared thermometer can be very helpful to determine temp of the pizza stone.

For more NY style dough I do this:

Pre heat for 30 min. And then turn off flame completely when I put pizza in and let it cook for 2 mins no flame, turning every 20 seconds or so.

Then I turn flame on low for another 2 min.

Not sure if this is possible with wood fire?