If you're talking about a true wood-fire oven that can get up into the 900* degree Fahrenheit range, you'll have to reduce the temperature a ways to cook a NY style pizza. Any dough with sugar in it will burn at the high end temps of a true wood-fire oven. For Neapolitan style dough without sugar in it, I cook in the 900* range and can do a pizza in about 90 seconds. When I do a traditional style American dough pizza, I reduce the heat to the 500* degree range and let it go for 7-10 minutes or so.
Thanks for the instructions.