No photo of the egg?
It is a long while since I used my egg for pizza, but I wasn’t doing the blisteringly quick Neapolitan style, bit thicker and slower.
Hardest part with the egg is you can’t see how it’s cooking without peeking and losing the heat.
From memory I used the BGE time & temp from their recipe page. Best of luck with it.
As you’re not launching quite the same, or turning, many pitfalls are avoided! I found the pizza trays / screens easiest as can just place them on the stone.
Think place setter was feet down, to get the pizza higher into the dome.