I've been making Peter Rienhart's Neo-Neapolitan pizza dough recipe for awhile now. It turns out great when cooked on the Egg between 500°-550°. I tried temps much higher but the bottom burned well before the top seemed done. Was this because of the olive oil (low smoke point) in the dough? Will I be able to bake at higher temps with a Napoletana recipe and therefore no oil?
Also, is there a benefit to raising the stone? I notice a lot of people do it.