pizza stone setup

fishlessman

<p />wondering if a second bge stone on top of the soapstone will allow for more heat frome the dome and less from the stone to cook the top quicker. this setup is about 2 inches over the lip now and cooks ok at 550, but if i could get higher temps and quicker cook times without burning the crust i would be happier. i dont want to use parchment, or get a platesetter, but would just an extra bge stone do it. or maybe just another layer of stones under the soapstone. im happy with the finished product, but being able to pull a pizza off every few minutes would be nicer.

cbs

fishlessman,[p]get a pizza screen. I've got some for medium sized pizzas that run about $2 each from Ace Restaurant Supply. They basically put an end to all burnt crust for me. It's almost too easy now.

stike

fishlessman,
another stone would insulate more, but an airspace between the two would be better still.