'If you're going to (use your wood-burning oven only for pizza),' explains (Loretta Keller, Coco500 chef/owner), 'you have to run your oven at 900 degrees. You can cook a pizza in two minutes that way.'Keller says that she wanted to use her oven to be more versatile, so she keeps her 6-foot oven in the 600 degree range. That allows her to turn out a whole roasted fish, chicken with panzanella and a crusted salt cod brandade -- plus a host of other appetizers.Temperature is a key factor for John Franchetti as well, who attempts to use the oven at his Rosso Pizzeria & Bar in Santa Rosa for both pizza and other dishes, though he admits it takes finessing.'We use it both for the beginning heat and the ending heat,' says the chef, who explains that the temperature will peak for the pizzas during the lunch and dinner rush, but cools down in between for everything else, such as like meatballs, braised shortribs, and agrodolce peppers with rosemary sweet and sour sauce.