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Welcome to the forum. I use the BGE pizza stone at 525 to 550 deg. I use the plate setter with legs up with the grid on top of it and the stone on the grid. I also use some spacers between the grid and the stone to move it higher in the dome. The only pizza i cook is Papa Murphys take and bake. This setup works great for me. YMMV
I also preheat the stone before I put the pizza on.