How to Make a Wood-Fired, Brick-Oven Pizza in 4 minutes, 28 seconds.
You use to much wood for the first firing. Use kindling for starting up and progressively increase the thickness of the wood until you starting yo use logs. Use only two logs burning at a time(fuel management), when they are completely burned through another two, if you trow more than two the heat will go through the chimney and out. Once you are up to temp for pizza put the coals to the side off the oven, if you are right handed put is on the left side. Keep and maintained a good fire as you bake with only one log burning, to do that remove any excess ash or coals, with removing them you give more air so the fire will burn with more heat and with no smoke at all. Test the floor’s temperature with a little flour, if the flour get burned (black) the floor is too hot, let it cool a bit, if the flour get brown you are ready.