pizza help

I do mine with PS legs down with pizza stone on little green legs. I cook between 450 and 500 and note that the second pizza cooks faster then the first because teh Pizza stoe is hotter. I also use parchment paper between the stone and pizza

I cook mine with the platesetter legs down and the stone on top with a spacer in between. I cook at 400 degrees for 1/2 hour. Seems to allow the ingredients to come up to temp, melt cheese, without over cooking the dough. I have tried higher temps but find I like the 400 degree dome the best.

there is no right answer to this, it really depends on what your looking for in a pizza. thicker crusts, heavey toppings, light toppings, thinner chewey crusts, cracker crusts, deep dishes, different style doughs, it all makes a difference. 400 dgrees you might not need an airspace, 500 degrees you probably will, 700 needs to be higher in the dome, 900 needs more heat mass, thinner crusts like a higher temp, thicker crusts like a lower temp, what you like in a pizza, i might not so experiment. if you want to just know my time and temp, 1100 degrees and 53 seconds made the best pizza i ever ate, crispy yet chewey, a light char on the crust, basil and cheese for a topping, heaven for me. experiment til you find what works for you and your pizza