Tonight I decided see how my 100% Caputo dough would hold up in the ultra high heat at the top of the oven. I typically cook my pizzas on the third shelf down which yields a roughly three minute bake time. Tonight I moved the stone up one shelf in an effort to create more of a Neapolitan pizza. This pizza cooked in exactly 2 minutes and was quite a bit softer than the typical three minute pizzas that I've been making. I guess I'll have to try the top shelf now.