I should have been turning the pizza more often, but friends stopped by, do they smell pizza perhaps? It appears that the temps top out at 745 tile, and 420 top lid. Way to much yeast I had to stab it with a knife to get two bubbles down. Eh....same day dough. I can't wear a watch to time things(heat rash time of year) but I could have been topping another pie while this one baked if not for turning. Personally I'm much more comfortable with this setup, not so stressfull. No two minute pie, but excellent crust, at least to us. Few minor changes, it's a keeper. Actually there was more browning than the picture indicates.