So, last night was the wifes choice for Pizza. We had a classic margherita pizza (sorry did not get a pic) and did a white pizza. The white pizza had a pesto base, grilled chicken strips, and a mix of grated smoked gouda and mozarella. It was quite good and gobbled up. It was not perfect and a trial run on a new stone. I also switched the set up-placed plate setter legs up and grate on, set some bricks on top of grate and raised the stone higher up. The crust was perfect but a little less crispy in the middle. Think I am going to change legs down and build brick on top of that. Any suggestion would help.