It is recommended to get the pizza oven brick surface to around 500c but that is a guide to show you have saturated the brick mass to around 350-400c.
So the brick is not 500 all the way through, it has been heated to around 350c on the cold side, about 400 in the middle and 500 on the hot face.
At that stage you can push the fire away from the cooking spot and allow the brick temperature to equalise and stabilise to around 400c
However the dome itself will be saturated right through with 500c and will hold that higher temp as the small fire is still supplying heat at the top of the dome.
After a few years!! Your get to know your oven and it’s best cooking temps.
There are loads of pizza oven forums and I can tell you that only a fraction of the builders on the forums get it right first time!
Just like rocket stoves there are certain facts that must be adhered too and so many people don’t want to except that, they become very disappointed with their new smoky, low tem ovens that go cold in a few hours.
Re making dough ... good luck it is not easy, at least not until you have mastered the
art.
I had a fantastic pizza at a little place on the lake side in Tekopo, the oven was not lit but still warm from the night before. The guy put in a couple of pieces of wood and we had pizza within ten mins. The owner told us he has had that same oven warm for 3 years without it ever getting to ambient temperature!