I've had my "large" for almost a year and have been experimenting with different pizza recipes -- crust thickness, sauce, cooking temp / time, preheat / don't preheat pizza stone, etc, etc.
Finally found what I think is the perfect combination.
Egg setup: Platesetter legs down, 3 green "feet" on platesetter, stone placed on feet, temp 500°.
We like thin crust and in order to not overcook the crust, the stone was only in the egg for about 5 minutes prior to adding the pizza.
We are still using store-bought crusts but my wife has stated making the sauce from scratch which is a vast improvement over prepared sauces.
This is our version of a "garbage" pizza -- pepperoni, Canadian bacon, Italian sausage, smoked maple bacon, lots of mushrooms, red & green peppers, onions topped with Provel cheese. Total cooking time was 15 minutes. My wife and daughter gave it 2 thumbs up!!