I suspect that the stone is a little large and not allowing enough flow from bottom to top. Did you have the vent open to create heat convection from bottom to top? I also think either heat mass or reflective material (foil) would help redirect heat to help with the pizza toppings.
One of the key things in a wood oven seems to be getting the heat to swirl through the oven and create a hot air cushion over the pizza. This really means getting the exhaust balanced with the heat source.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."