I'm back!!!!
Pilot run of my new(used)Pizzacraft Pizzeria Pronto on my Blichmann burner
The first pizza baked at 750 charred the bottom and under baked the top.
Over the course of four pizzas, I think I learned the oven pretty well.
The last za, the one with pepperoni, didn't need to be finished under the broiler.
About 600°F seems to be the sweet spot
Not much char, but a great crunch, wonderful cell structure and no gell layer to speak of.
Not bad for 4 hour dough speed proofed in a warm oven.
Neapolitan style dough
500g/.5liter water
23g sea salt
5g yeast
10g olive oil
1.7kg 00 flour
Made 4 decently thick 12" dough balls.
All and all, for $32 off of eBay, happy with the purchase.
By far closer than I ever got to NY brick oven style with my home oven at 550.
I halfway expected the burner to be too much, but it worked out well once I found how to tune it.
Cheers!