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Pizza Crust - Burnt

Did 4 pizzas this weekend. All 4 were good except 2 had burned crust. After researching, best I can tell is I need better control how hot my pizza stone gets based on how long it sits in the egg before adding the pie. Also, with multi pies, I need to wipe down with a wet rag between pies to help reduce the stone temp. Any other thoughts? My setup was AR with a stone on the spider and my pizza stone on the top grate. Dome temp was 450 - 600 as I cooked pies over 2 days. Appreciate any input. Thanks.
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now?   Woodford....neat

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