i like the taste/texture of extremely thin crusts cooked at higher temps but am having some difficulty with burt bottoms and not cooked enough tops when i raise the temps up, would even like to go hotter if i could as the crust just gets better with the hot fast cook. any ideas on setup, right now i lay out 5 full size bricks like a star, on the cast iron grill, then a standard grill with fire brick spilts laid flat, then another grill for an air space between the stone, then the pizza stone. this gets it pretty high up in the dome to hopefully cook the top faster. first couple of pics are cooked at 575, color is ok to me but the texture is wrong, last couple is cooked at 700 dome, texture is right, bottom is too burnt and not enough charring on top. i actually like a little charring on top verse just browning. is there a setup that works better for high temp pizzabeen doing alot of reading lately and it just may be that i need to go with a wetter dough as well, any thoughts. just practicing with store bought now and will work on toppings once i get the base right
