For 2 years I used a thin Pampered Chef Pizza stone on the Egg with excellent results. It finally cracked and I got a BGE pizza stone. Since I started using the BGE stone I cannot get the bottom crispy on pizza. I am cooking at 650 degrees and the I'm letting the Egg heat up but the BGE stone does not get hot enough to cook the bottom when it is setting on the plate setter.
Last night I tried something different. I used three canning lids to space the stone up off the plate setter and kept the heat to around 575. The top and bottom cooked evenly for the first time in 4-5 cooks.
BakerMan - Purcellville, VA
"When its smokin' its cookin', when its black its done"