Pizza Saga Highlight

Taking the time to write as I turned out a couple darn good pizzas, after trying WAY too many setups/temps/etc involving my AR.

Some history, as from doing a fair amount of reading on here about making them with the AR, and trying a bunch of things on my own.  By no means have I found my best/sweet spot, and I've very likely probably cared "too much" and over-complicated something that doesn't have to be, but I wanted to try to write everything I've tried and my findings, and share these two that the family really enjoyed!

1.  AR cooked up high with the stone on the extender with the oval ceramic plate (I know this does not coincide with what AR recommends, which is identical size stones in both places when doing double indirect) down at the lowest AR level.  I've had issues getting a high temperature (I can get it to 500-550).  At first, I felt I was short-changing myself because of not getting those temps up higher for the more Neapolitan style cook.  Didn't have any real trouble with the crust or toppings cooking too fast, and turned out some fine tasting pizza.

2.  AR up high without a second indirect plate (no link handy but someone commented on churning out great pies this way so I tried it for 4 pizzas).  In my experience, even keeping the dome temp to ~500 and no more than ~550, the crust seemed to cook too fast relative to the toppings.  I tried the whole wiping the stone with a damp cloth before putting the pizza on to flash cool it a bit to not scorch the crust, and it didn't seem to make a material difference.

3.  AR with the pizza stone at the felt line, with the indirect stone directly under it on the lowest AR level.  Similarly to #1, I've made dang fine pizzas this way, and unlike #1 I've been able to get the dome temperature higher into that 600-650 range w/o any real issue.

At the end of the day, I'm here to say that the saga continues, but for you guys getting frustrated over not getting the high temps, messing with every last thing... just don't care as much and let them come out however they come out in however long it takes for them to look done!  If the crust isn't burning up, that pizza can't turn out that bad!  Now, that said, for the perfectionists out there, I'm looking for any/all AR-related pizza advice/process that is working for you.  I'm trying to determine if I want to shell out for two equal sized stones to see if that truly is the trick (I would prefer not to though).