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Pizza with Rig Extender. Direct or indirect

I'm going to try my first pizza this week. I'm going to start with Trader Joes dough before I make my own. Going for hand tossed thickness.

I have a 16" pizza stone. An adjustable rig and rig extender. I've read many posts and trying to decide on temperature and direct/indirect. Any advice? I don't want to burn the family dinner. 450 to 500? Do I add my 13" stone on spider or 1st level of rig or just go direct?

Thanks in advance for this Pizza Noob.

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