Thanks all! Mark, assuming that a 2stone (kettle) means a 2stone Pizza Grill over a bbq kettle, I would speculate that you have a direct, continuous source of heat hitting the underside of your stone. On my Inferno, I set the burner position to the very back so there is the least amount of direct heat possible hitting the underside of the stone. During a 90ish second bake, perhaps your deck heat, even at 750F, is being replenished more than mine at 850F. In other words, when I launch my pizza, maybe it sucks up all the 850F degree heat and lowers the deck to 700F for part or all of the bake, whereas yours keeps a continuous 750F for the entire bake.