Commercial Chef Outdoor Gas Pizza Oven

I made my first two pizzas yesterday. There were absolutely no problems getting the oven lit. It caught fire the first time. My garlic shrimp pizza was cooked perfectly, the shrimp went on raw. The oven seems pretty well-built. Although the temperature inside was well over 750 degrees, the outside casing never got above 175. I’m so happy with this oven! Guess what’s for dinner tonight?!!! 2/8/2023. UPDATE Pizza for dinner almost every night because it’s so fast, easy, and most of all DELICIOUS. So far I’ve only used store-bought dough from Wally world. I used the same dough when I made pizza on my stone in my range/oven. My pizza is so good, I don’t want restaurant pizza!!! 3/31/2023 UPDATE I’ve been experimenting with adjusting the flame for cooking the perfect pie. Sometimes when I left the flame on high the edges would char before the cheese had melted. The char never stopped anyone from eating it. It was still delicious! Anyway, I started putting the flame on low once the pizza went into the oven. But, that didn’t fix it completely. So, I figured that after 40 minutes preheating the stone would be hot enough to cook on without the flame. It totally was. The edges even developed some char! The cheese was completely melted. And the crust was amazing. The last two pics show right out of the oven. And, side view of a slice. Check out the scrummy view of the scorched bottom and the wonderful air bubbles!