First pizza - bottom crust help??

I got a small terracotta wood fire pizza oven from my brother in law as a housewarming gift, I’ve made pizza dough before but this was my first 72 hour cold ferment, and first cooked in a proper pizza oven. It tasted amazing, the dough had chew and great flavor and I was very happy with the bubble and char. But for some reason I’m getting no crisp on the bottom of the pizza, and no leopard spotting underneath. The surface of the pizza oven was anywhere between 800-875 degrees Fahrenheit throughout the time we cooked 5 pizzas, all looked about the same. Any advice on getting the bottom crispy?

I got a small terracotta wood fire pizza oven from my brother in law as a housewarming gift, I’ve made pizza dough before but this was my first 72 hour cold ferment, and first cooked in a proper pizza oven. It tasted amazing, the dough had chew and great flavor and I was very happy with the bubble and char. But for some reason I’m getting no crisp on the bottom of the pizza, and no leopard spotting underneath. The surface of the pizza oven was anywhere between 800-875 degrees Fahrenheit throughout the time we cooked 5 pizzas, all looked about the same. Any advice on getting the bottom crispy?