Regina, glad you got some good results. I haven't used the steel plate lately because it has been pretty hot, so I am using the grill instead. I use a corderite stone and get some good results, though this last weekend the first pie had a great bottom, and the second one not so much, I think the stone may have given up too much heat to the first pie, and I didn't give it enough time to recharge , so I am thinking of going back to the steel plate on the grill. My problem with that is determining the right temperature to get the bottom crispy, but not burnt or stuck. The corderite can get to 600 and it doesn't burn the bottom because the heat transfer is not as efficient as the steel - I haven't found the highest temp at which a pie won't stick and burn within a minute or two, but I am guessing somewhere around 550 to 575 when using a grill with the burners on.