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I know this has been discussed a ton and I've read everything I can find as well as doing 3 of my own cooks. I've been able to get decent results but not exactly the time/color I've been striving to achieve. I know the common issue is to get the stone high into the dome, which I've done, but to get the results I'm after, I still can't get enough heat to the top of the pie before the bottom crust is done.
My far-fetched thoughts involve a second dome and making modifications to mimic an Italian pizza oven opening, I know, it's out there!
My second thought and much more manageable, is to suspend a baking steel above the pizza stone to get radiating heat down on the top of the pie at the same or higher rate that is on the bottom crust. My question is how to get the steel suspended. The issue is being able to maintain enough room at the front to be able to use a peel to launch the pie. I have a few ideas on how to do it but thought I'd ask here and see if anyone has any ideas I may not have thought of yet. Thanks