Hi, new here, love this forum.. it has enabled me to finally start making some real pizza. Thanks to everyone. I have the same oven as pizzajoe, I use a Hearthkit insert (it has curved walls)set about 5'' above the floor, I got it to peak at 580F last night, and my Raquel w/ 13.5 Giusto flour and only 24hrs in fridge came out better than anything I have made before. Used fresh mutz, and a quickly cooked can of Muir Glen through a food mill. Still took a solid 10 min to get crust brown, without burnig cheese. Just started on my pizza journey, and have a fridge full of KASL dough fermenting, cooking it this weekend for friends. Will try to post some pics soon. PS- Anyone use this stone before?