Pizza master oven help

Does anyone use a pizza master oven? I’m a newby
To this. I’m doing a Neopolitan style crust, I have tried different temps for my pizza and it either cooks the bottom to quickly or or gets the ingredient done to fast! My temp now is 675 level 8 on top and 2 deck. Any help would be appreciated!!

What is the protein percentage of your flour?

I tested the one in Atlanta at the Power Companies show room we did neapolitan 7 on top and 1 on bottom did a great job at 700 degrees

Caputo blue around 11.5 —12

Thanks so much! I will try that

We run a Pizza Master oven but do not do Neapolitan style but I would say to reach out to Michael from Pizza Master. He can guide you as well.