first AR cook - pizza

Looks like a winner.   I have an AR and I was thinking, do you really need the stone at the bottom near the first if the pizza is sitting on a stone up top?   Seems like double indirect.  

I have only done pizza once and I was setup like you.   lol  

When I got my AR I was also tempted to see how high up in the dome I could go with a pizza. I managed to get the toppings done well before the crust. I think the sweet spot is maybe an inch above the top of the AR.

When I cooked pizza on the egg, I would use three indirect layers (one lower stone, an air gap, and two upper stones on top of each other).  This allowed the dome to get hotter than the third indirect layer that the pizza cooked on (the top of the egg must be hotter, since it is not conducting heat, only using convection and radiation).  The bottom of your pizza suffers in the egg because it is nearest the heat, and it is conductive, which seems to cook faster than the other types of heat.  Adding more indirect layers is helpful.  I would raise high in the dome also, but had to be careful as this put the pie rim close to the edge of the dome.  The outer rim would cook faster than the center.  The best luck I had was on my XL with the older style dome, which is flat and short.