I been making pizzas since the 9th grade in pizzerias I’m now 45. It took about 5 pizzas to get the temp right. I made round and Detroit style deep dish. I’m from Michigan. 700 degrees is way to hot with this oven unless you’re making a thin crust cheese and pepperoni. Anything else you burn the crust and the rest is doughy. My suggestion is to turn the regulator down almost all the way and use the lowest setting to achieve a pizza stone around 575-650 to make the perfect pizza. I’ve been making my pizzas on my Kamado Joe for the past 5-6 years and they were great, but lots of work getting the temperature perfect and setting up all the charcoal. I’m very happy with this pizza oven. I’m looking forward to making other food in this oven.