Yeah, the stone easily gets over 800F if I preheat with the burner all the way up. By ramping up at launch, I can get the stone hot enough during the bake to get a nice even char on the bottom of the pie without burning and hit the 90 sec. pie mark. Probably I should try 100% caputo and launch at a higher temp to see what effect that has. I might be able to cut the cook time down a little, but I'm not sure it's worth it, I'd rather refine my 90 sec. pies further.