Hydration %, Baking Time, and Oven Temp

I’m curious to know what hydration percentage you’re using, what your baking time is, and what your oven temperature is? The dough we use is 65% hydration and we have been getting wonderful results at around 650F-675F. Another round about question that I am trying to get to here is, with a deck oven that claims to reach 650F, do they actually reach that temp and can they hold that temp? Or would it be a better option to go the gas-fired napoli style oven route to get higher temps but risk going too high?