You'll get lots of opinions on pizza set up. My preference is platesetter legs up, standard grid on the platesetter, pizza stone on the grid. Temperature depends in part on your dough, but for non-deep dish the general range is 500-600. Be careful when opening the dome at those temperatures.
A simple solution - sandwich or quart sized ziplock bag with the "open" end at the bottom, zippered around the wires to the greatest extent possible. I've successfully used this approach a number of times.
My pizza set up is plate setter legs up, regular grid, extender grid and then the pizza stone to get the stone higher up in the dome. I typically shoot for 550* for NY style pies; for deep dish usually go around 425-450*. However, different dough formulas do better at different temperatures - sugar or oil in the dough can burn at higher temps. Good luck.