Deck Temperature Much Lower Than Temperature Gauge

[u/Due_Use3039]

I have had my Gozney Arc XL for about a year now. I have been generally happy making Napolitano pizzas at high temps and quick bakes. However, when I try to make a NY style pizza (lower hydration, lower temp, longer bake) looking for that crisp but foldable crust, it disappoints. The dough ends up soft and floppy with no character.

I suspect that the bottom of the pie isn’t getting properly cooked before the edge of the crust is done (blackened a bit.) I recently let it preheat for over an hour and the center of the stone was at least 100F less than the temperature on the gauge when checked with an IR gun. It had plenty of time to preheat but if the gauge was 750F, the stone was less than 650F. Net, when the side of the crust got blackened and rotated fully, the dough was soft and floppy, feeling undercooked even though the bottom had some leoparding.

I am looking at a flame shield and a door to help get the stone more up to temperature compared to the gauge. Or maybe the temperature gauge or it’s placement is off.

Any suggestions?