I've done it only once on my egg. I'd already destroyed the gasket, and after an aborted replacement with silicon material, I decided to just not replace it - after reseating the cover and retightening the bands, I find I have no problem controlling temps down to about 200-225 dome. That's as low as I ever go anyway.
So, I followed Jeff Varasano's recipe, heated the egg to about 850-900 with the plate-setter legs down, topped with pizza stone with foil on its bottom, heated up for ~45 minutes to an hour. Cooked 2-1/2 minutes and it came out pretty good. But I suspect I could have cooked less long, as the crust was a bit overdone. The main issue seems to be that the temp above the stone doesn't get as proportionally hot as it needs to. Someone else has posted here that he sticks the egg's ceramic feet between the platesetter and stone to reduce the stone heat a bit more and to move the pizza a bit higher up. Another uses an arrangement that gets the pizza up even further into the dome. Both claimed good results. Search the forum, you'll find more.
Keep us posted,