Have been having trouble with the platesetter-pizza stone arrangement so I eliminated the plate-setter, raised the grate with firebricks, and went bareback with the pizza stone.
MUCH better, crispier crust. Tonights bounty a white clam pie, and a Jalapeño-cashew pizza. Delish.
Will take the suggestion of CarolinaQ's method and raise the stone higher into the dome next time for better browning.
Every time I visit this site, I learn some great new things. To the knowledge-base...Thank You! Hope to make a contribution others value soon too.
When I'm not Eggin', I'm scootin'
Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)