Did 4 pizzas this weekend. All 4 were good except 2 had burned crust. After researching, best I can tell is I need better control how hot my pizza stone gets based on how long it sits in the egg before adding the pie. Also, with multi pies, I need to wipe down with a wet rag between pies to help reduce the stone temp. Any other thoughts? My setup was AR with a stone on the spider and my pizza stone on the top grate. Dome temp was 450 - 600 as I cooked pies over 2 days. Appreciate any input. Thanks.