Here's my conundrum. I have a Primavera 70. I've found that the best floor temperature for pizza is 750F-800F. Everything I've read about baking pizza in a wfo says you must have flames going up one side to about the center of the dome. My problem is that it's near impossible to keep the floor temperature under 800F while there's a live fire reaching up into the dome. Any suggestions? Thanks in advance!
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