The family that he works with has a Kalamazoo pizza oven. It gets to about 800 I believe. My brother in law left a wood fired pizza oven when he moved out and I was trying to keep it around 650-700.
Just talked with a personal chef friend that I work with and he said to use a pizza screen for the first part of cooking. Then take it off the screen to finish cooking it directly on the stone.
Was offered to have lunch at work since I helped source the ingredients for an out of town yakitori chef that came in to cook lunch. I think I need to add a larger outdoor kitchen, I don’t think this will be his last time coming