Jconk, I do use stones on top (check the 2 stacked in the pic)...
I cook the pizza on the 3rd shelf up from the bottom.. so there is about a 6" gap or so from the top of the pizza to the top stones
Yeah, I think it helps cook the top faster and keep it in par with the bottom browning.
I add all the dough in about the first 2 minutes, then run on speed 1 for another 8, sometimes a minute or 2 more.
A soon as its done I take it out, split it, then hand knead each piece for about a minute.
Oil retard pan, put dough in, oil the top and sides of the dough a bit
Best after 3 days, seriously! Although, they are usable after about 12 hours.
I take em out 30-60 minutes before making the pie to get them a little warmer.