New deck oven w upper and lower temp controls

Pizza Shop Talk The Think Tank
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i always used a wood fired, or in a previous life a gas deck with single temp control. I’ll be helping a friend dial in a new deck oven he purchased with upper and lower temp controls. I’ve usually used 625-650F for “NYC style”, but curious what people have been doing with dual temp controls (leave the top off, top vs bottom ratio, etc)?

Thanks in advance

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It sounds like you will be working with an electric oven. Since all ovens are different as are dough formulas and cheese browning characteristics I like to start out using only the bottom heat and then adjust the top heat only to provide the desired characteristics to the top of the pizza.
Tom Lehmann/The Dough Doctor

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