Baked nine pies tonight. Used steel plate with extra stones for thermal inertia - a pizza gourmet stone under 1/2 inch steel, a fibrament stone, a couple of firebricks, and another thinner pizza gourmet stone. First three pies come out great, but then steel drops below 500 & things slow down . A bit frustrating - I have to wait 10 minutes or more to get my heat up to 530.
