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<p />On this pizza I used the traditional |__| firebrick position for low and slow cooks - the pizza stone sat atop the 2 firebricks that stand on edge. I also left the bottom fully open (Spin's suggestion) and regulated the heat using the top vent. The results - a longer cook at a lower temperature - about 475 degrees dome for about 18 minutes - the crust was about perfect - evenly cooked from side-to-side. Even the cheese melted evenly - all ove the sausage and pepperoni.