FIrst off - I made the Dizzy Pig Wings early in the day - they were awesome! After the wings came up, I threw some more lump in and put the plate setter on (Did NOT invert it - maybe mistake #1?) and the pizza stone on top of the plate setter then opened up the vents to get the egg up to pizza temps. I rolled my dough out, topped it and the grill was just getting to 550 degrees. I tossed the pie on the stone and checked after 8 minutes - It was totally burnt. (the toppings were still yummy). What happened?[p]My guess (another new egger thinks this as well) is the plate setter needed to be inverted and then the stone on top of that AND the fire needed to stabalize at 550 for a while so it was not such a blast furnace - is this right? am I on the right track? Is 550 too high for a fresh Pizza?[p]Any advice is appreciated![p]THANKS!