hello all

Need help since I'm not sure pizza dough and pizza making recipes and methods from books are suited for my Napolino 70, and rather for the home cook looking to use his regular oven.

First a technical question, my oven after an hour of feeding the fire , the infrared thermometer indicates 600 deg on the oven bed, and in the dome, I get "OL", can this be above 800 deg? Since i think that is the max temp of the thermometer...

If this is the case..... which is the right hydration ratio for this oven and temp? 65? lower?

Which type of flour do you use? does it matter?

Which type of cheese for these temperatures? So that is doesnt melt so quickly.