Very curious. What was the purpose of the par-bake; to get a crispier crust? Or was the par-bake so you could add toppings that didn't need to be baked?
Yes, very crisp crust that baked very quickly. It was cracker crisp on the outside, and almost layered (laminated) in appearance when cut through. We used regular toppings, nothing special - a couple of cheeses, black olives, rounds from a Costco beef stick, mushrooms, fresh basil. All went on the crust and I held it in the oven near the top of the dome using a peel, which quickly cooked the toppings - 30-40 seconds or so.
Large or small there is a learning curve to wood fired ovens 
Sure is - funny thing is that the more I use it, the trickier it seems to become
