There is stuff all over the internet on how to do these high-heat pizza ovens, but I'll go ahead and give my two cents.
Launch is important: gotta get it in the right place and get it in flat. Center it and ensure there are no folds or rolled edges. Then, the bottom needs to set before you move it. This is largely by feel, but 15 to 30 seconds is about right. You can lift up the edge and see how it behaves.
Then, rotate about 90 degrees every 15 seconds so the pizza cooks evenly and the side to the fire doesn't scorch. I've got a turning peel that makes that job easier than a full-sized peel. Mine is similar to this one:
https://a.co/d/iGYOHOY
If the crust is right, but the toppings still need some time, slide the peel under it and lift it off the stone towards the ceiling for a few seconds.
Hope this helps, and good luck with it.
We've had a lot of fun with ours and we got our daughter and son-in-law one for a wedding gift. The only other thing I've done on it is pita, which turned out well.