Tried again, with dough from the Neap place. Raised the stone 1.5" by putting some pieces of steel tubing under the stone. Stone is now about 3" from the top. Bottom stone at 850-ish. 65 seconds.
For the second pie the stone was about 915-ish. Also 60 seconds.
First one the top looked great but bottom was a bit under done. Second one, I think the stone was just too hot.
Looks like if I lower the stone a half inch or so, 850-ish, maybe 75 seconds or so might be the sweet spot...
As far as the other questions, yes the gas is up all the way, and yes that's an anteater.