I own a Forno Bravo primavera 60 woodfired oven. I've been practicing traditional neapolitan pizzas for years. I'm able to turn out some fantastic pizzas, but I can't seem to get the darkening I'm used to seeing in the napoletana pizzerias I visit. I have access to the correct ingredients, and I make a traditional dough with caputo/san felice 00 flour, fresh yeast, sea salt. I've used cold and warm rise fermentation periods. I've played with hydration levels. My dough will leopard, but doesn't want to darken. I use filtered tap water, it's great for drinking and not too hard or soft. My oven doesn't seem to hit that sweet spot where the floor and heat from the dome cook the pizza evenly. It's driving me crazy. Is it my oven? Do you have any suggestions? thanks for taking the time to answer.