I have been cooking pizzas for a while and thought I would share my setup and some pics. Pizzas were cooked at 675* dome and the stone was the same temp. This setup protects the top stone from direct heat. It isn't really necessary at lower temps but, has made a world of difference for me when making pizzas in the 650* - 750* range. Top stone is a BGE 14" stone. Bottom is a 15" Cordierite Kiln shelf that I purchased online for $25 w/shipping. Green egg feet used as spacers.