u/AnthonyGoberni

I've been trying MY style pizza in my Dome Gen 2 and cant seem to get the temp right for crispy crust without burning the bottom or top. Was wondering what you guys do for a crispy ny style pizza.

I've tried a bunch of different variations for oven and stone temps but usually one or the other is too hot.

I've tried preheating to 750 stone/800 oven and turn off heat after putting pizza in but its still to hot

550 stone/ 650 oven

Etc...