second shot at pizza was a lot better than my first shot. this time i used dough from my favorite pizza place. was very easy to work with. while it turned out really good the crust was just a bit crunchy. wasn't rock hard, tho. wonder if i cook higher in dome it will help?
egg setup: place setter legs down, grid, three balls of tin foil, pizza stone.
Cook: 550ish for about 12 mins, until it looked done.
Should i cook pizza even higher in dome to get a less crunchy crust?