Need to play, even on blank bases. The top was certainly cooked / cheese getting a little crisp, so am happy on the top heat but need the base to get better; will try the hotter stone temp next and see where that gets me, as agree it was a little low but didn't solve the top browning...perhaps gas off as it goes in, but feels strange. Only 4 pizzas so far, cannot expect to have nailed it yet.

They came out far better than last time, so happy with a 50% improvement in a week. Will have a look on the forums, but not seen a technique for the 16 just yet,