I've tried pizza on the Egg a couple times but I have yet to experience what I consider to be a success. The crust always seems to be soft and doughy in the center of the pizza, but perfectly done and crusty elsewhere. I set up the place setter with the legs down and the baking stone elevated with 3 Egg feet on top of the place setter to allow airflow (I read somewhere on the forum to elevate the stone). I cook it at 500 until the toppings almost seem burnt and the center is still doughy. What am I doing wrong?