Fullback,
There are several threads on this topic here, so you might do a search. Most people use a point and shoot infrared thermometer to gauge the temp of the floor. As a start point, you should be looking for a floor temp of at least 750 F (later, you should be looking at 850 F, once you've had some practice). Make sure any therm you buy will go that high. Others, me included, use thermocouples imbedded in various parts of the oven to monitor temps. You should be working toward a pizza that cooks completely in a minute and a half to two minutes.
Download the free pizza making ebook from the main Forno Bravo site (general cooking and BREAD book
too). In the pizza book, you'll find pics of what your fire in the oven fire should look like. Push coals to one side or the other, toss on a few sticks to get flame licking to the apex of the dome.
You're way over time at ten minutes. Don't forget, you want a right frightening heating fire, then a bright fire with flame for pizzas.
Jim