So, I want to experiment with the stone placement.
The next batch of pizza will be white pizza and I want to use a screen on the stone method.
I feel that because hot air rises, the top of the oven will be hotter and therefore melt the cheese faster (lately the crispness of the crust has penetrated too far) and not overcook the crust as the stone is hotter than the air around the pie.
Wouldn't cooking the pie on the top rack approximate the lower height of a commercial pizza oven better???
Any thoughts or feedback appreciated...