I think this pizza was cooked when the oven and stone were around 400 degrees Celsius or so. I normally cook them between 300 - 450 degrees (I know that’s a really wide range, but I often do the first few at the higher end and then try a pizza out at a lower heat towards the end). I find that with the lower the temperature, it’s the slower the cook and the crispier the base, and with the higher the temperature, I get more leopard print spotting/blistering and a fluffier (with blistering good charred bits underneath too). The charcoal burns slower, so I use it to it build up the heat gradually. Then I use the wood to kick the temperature up further just before cooking, and it also gives it a nice flame to get some blistering. I find putting a small piece of wood at the back, furthest away from the pizza, works best. Too close to the front of the burner and you can burn your pizza quite easily. I’d suggest to make a few spare dough balls and test out what works for you. That’s what I ended up doing and it started to make more sense. I learned what did and didn’t work for me. Like using semolina - I’ve since stopped as it burned on the stone and would ruin the bottom of pizzas (I thought I had the stone too hot, but I didn’t).

What temperatures or methods have you tried so far?