WOW. I was a fairly experienced cook/smoker, far before I went ceramic. However, I have officially met my match. This crust was made from scratch by a local pizzeria and stretched to size. I brushed with olive oil and coated w/ shredded mozz cheese (simple first pizza). I turned the plate setter legs down, used the egg "feet" under my cornmeal dusted stone and cooked at 500-550 for 25 min.....WOW was this baby well done. Shockingly, the only presentable part was the bottom, which looked great. Anyone got some tips to help a man out? I figure I will start with a shorter cook time, but keeping the 500 deg....thoughts?