Cooking with a wood burning oven is harder than it looks. The practice involves all three heating methods. Conductive from the contact the dough makes with the hearth floor. Convection from the flames heating and rotating the air inside the oven. Radiant heat from the dome and walls.
The thickness and moisture content of the dough combined with the temperature of the oven floor, the amount of flame, the distance of the pizza from the fire, cooking time in the oven all affect how a pizza turns out. And, I am probably forgetting a few variables. Practice, Grasshopper, practice.
Previously : Building a Pizza Oven: Curing the Beast