Yes, I'm still searching.
I think they are baking a little too long....no burning, but the inner crumb is a little dryer than I'd prefer, and the top sometimes lacks color (though, I could attribute that to the AP flour...heard bread was better.
It seems even an extra 100 degrees will create a gorgeous pie....if I can get that and cook it in 5-6 minutes I'd be thrilled (until I got pizzahacker's pizza forge
Right now, my stone is on the lowest rack in the oven, getting blasted by the bottom burner for about an hour. Pizzahog recommended I create a thermal mass above the pizza, but I don't have the materials to try this yet (but I will in the near future!) I have a large cast iron skillet I'm thinking of using, and I need to get some steel pans or something too.
It's all a balancing act, but I feel like I've come a long way. If I like my next pies, I'll take a picture for sure....but I'm sure you can understand one not eager to present pies he felt could have been better....it's coming along though and I'm happy