Hi Tony
Thanks for the info.
Out dough is at least 36 hours.
Our oven has been fired for around 1 hour. The oven we are using is a bespoke oven for food events, designed to heat up in 30/40 mins. It's mobile so we need it this way so it heats and cools quickly. We use a hard wood, kiln dried half logs then chopped into another 3 or 4 pieces, so fairly small but allowing the oven to be brought back up to temp quickly. No lighting the day before. Would have no residual heat even if we did due to the fast cooling.
We use one of them thermal laser guns to check temps, placing the pizza at the back left hand side of oven. Oven floor and oven around 380c-400c (800f)
Will try more hydration we are currently 60%