Never heard of it but if you are going to cook at the max temp I would suggest using a high hydration dough. It is harder to work with but work your way up until you get something you can handle. I cook with the Ooni Karu (wood/charcoal fired) and found its different than cooking in the oven. The Karu seems pretty similar to what you got.
My first suggestion if using wood/charcoal would get a base of charcoal going then add wood to get the higher temperature. If you use all wood my experience is you'll need a lot of wood to achieve and keep a good base of coals and the charcoal wood mix gives the best of both worlds.
Last tip I would give is practice. While we liked the pizzas from the get go the more we used, the more I adjusted the dough with extra water, added some sourdough, proofed longer (24hr vs 48hr vs 72hr), fridge vs no fridge, less toppings the better the more I learned what we liked and what worked for us. There were times where we used it for 4 weekends in a row. I recieved it Jan 2020 and it took until March 2021 until I think I really nailed it. Good luck
Being in the Mid Atlantic region (Philly Burbs), we get some cold winters and I ended up getting the gas burner for Christmas to use in the winter time (and if we every have a pizza party). It does not get as hot at the wood/charcoal fire. While easier to use this is something about having a live fire that makes it fun, but be prepared for minor adjustments with different cooking fuels
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