I've had great results on my XL baking these...however..we occasionally have a large group of people over whereas everyone makes their own zone and I cook it....first batch that comes off is nearly perfect everytime...but as I continue to cook the next 3 or 4 batches..I have to really keep an eye on them or they'll burn on the bottom...this is despite the fact that I'm maintaining the dome around 475..
I use the plate setter legs up, then the grill & then a pizza stone.
I'm suspect that the stone does not cool down as fast as the dome temperature.
Whats the trick?? Thanks