What Temperature Do You Use for Different Pizza Styles?

Fellow LUROPA users — I am curious about your temperature settings for different pizza styles.\n\nI currently run:\n- Neapolitan: 480-500°C, 90 seconds\n- Roman thin crust: 400°C, 3-4 minutes\n- Detroit-style: 350°C, 12-15 minutes\n- Focaccia: 300°C, 18-20 minutes\n\nThe NA-300L adjustable thermostat makes switching between styles easy, but I wonder if others have found better sweet spots. Especially interested in hearing from anyone making Sicilian or deep-dish styles in this oven.\n\nAlso, does anyone pre-soak the stone before first use each day? I have heard mixed opinions on whether it affects heat distribution.