My first few high temp neapolitan pizza dough attempts on the egg have been positive. The only remaining area of improvement is getting the crust crispier with the "leopard spot" pattern.
I've been cooking at 750+ (the dome thermo reaches its max) on a legs-down platesetter, then two bricks, then CI grill, then pizza stone. Its quite high in the dome.
My only guess is to stabilize the egg at 700 or so for a while before opening it up to higher temps and putting the pizza in.
Any other ideas?