Right now still learning the temp control. It’s a function of airflow using the damper in the chimney, wood to charcoal ratio in the fuel, and timing of the fuel addition to when the pizza is put in. Bubbly crust credit goes to my partner, who makes sourdough breads and now pizza dough. We made enough dough to make six more pizzas this weekend, so hopefully that will help in learning the temperature management. Our neighbors are going to be getting some snacks, haha.