Not really sure if I should be posting pictures of pizzas that look like this, after seeing all the other works of art on here.
First cook with the Blackstone, Chicago thin cracker. 4 pizzas in all. And, before anyone else says it; they are a little overdone, however, the wife and I do like our pizzas on the well done side.
Temperature valve was on low the whole time, temp on the bottom stone running 550-560. Took 6-8 min. per pie. I'm hoping the sausage was cooked enough, but it seemed fine.
All the same cheese used for all of them, 50% Sorrento WMM, 50% BJ Club Provolone
First one was a cheese, mushroom, and onion
Second one is a cheese, sausage, mushroom, and onion
Third one is a cheese only
Fourth and Fifth are cheese and sausage
I'm thinking about raising the revolving tray a little more. Try moderating the temp a little that way, along with the regulator on the propane tank.