I've done pizza in the egg twice now, and they've been edible, but I'm not happy with the results. I make pizza from scratch once a week, every week, and have for the past couple years...so I'm pretty comfortable with the recipe and cooking it on parchment on a stone in the oven. I make a roughly 16" pizza from a little more than 2.5 cups of flour / 1 cup water, and in the oven, I do a 2 minute pre-bake, top it, and then 14 minutes, all at 425F.
In the egg, I've been using the plate setter, legs up, cooking grid, and 2 narrow bricks to raise the stone above the gasket. From what I've read, people tend to cook pizza in the egg at higher temps than standard ovens can do, and after getting things going, and the stone heated up, I've generally had the dome temp up around 500-550F.
Last week's pizza, I didn't adjust the cooking time down enough, and some of the bottom was burned. Still edible, but a bit more charred flavor than I like in my pizza. This week's, I adjusted the time down "enough". When I pulled it, some of the edge and some of the bottom were starting to to get overdone, but most of the top outer crust looked under cooked. The leftovers, warmed up on the rack in the toaster oven, the crust is fine...though some is a bit overdone on the bottom.
My stone is a 16" round Old Stone Oven. What am I doing wrong, that I can't seem to get the top cooked without burning the bottom?