Bottom came out just with some small char spots, but no big areas that were burned and bitter, just a bit of char flavor. My partner does the dough as a sourdough and did not adjust the recipe for the new oven aside from popping more of the bubbles by rolling out the dough a bit harder after the first pizza was a bit too bubbly. This batch was 718 g King Arthur bread flour, 482 g water, 14 g salt, 14 olive oil, 5 g garlic powder, and 143 g sourdough starter (fed thrice before making the dough) for a total of 8 pizzas.