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I was inspired by Zippylip's post to start making quality pizzas. Here is that post - http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=987401&catid=1#
My new setup is from bottom up is cast iron grate, raised grid, 15" Coerderite kiln shelf, 4"x2"x2" legs on sides to create a 2" gap, 14" BGE ceramic stone. I cooked these at a dome temp of 650* for approx 5 minutes. I have made numerous adjustments to his recipe but, his is much easier and very effective.
Thanks for looking!