As you may be able to see in this picture, I first put the plate setter in feet down, followed by the regular cooking grid, then the pizza stone, then the elevated cooking grid whose feet hook into the regular cooking grid and straddle the pizza stone. This setup accomplishes three things: 1) you have plenty of ceramic mass in the Egg now to produce plenty of brick-oven style radiant heating, 2) your pizza is sitting on a cooking grid instead of a pizza stone, so you have plenty of airflow beneath to keep the bottom from burning, and 3) use of the platesetter and elevated cooking grid puts the pizza at a level higher in the Egg, closer to the dome where the toppings can cook better from the benefit of the radiant heat from the inside of the dome.
NOTE: I was using a premade dough (Boboli). If you're making your own dough, you will not be able to place it directly on the cooking grid, but with a slight modification you can still use this basic setup. Just move the pizza stone up to the top elevated cooking grid and place your pizza directly on the pizza stone.
So here is the basic process: first, put plenty of lump in your Egg, at least half-way up the firering - you want to have a lot of heat energy available. Leave your dome open and bottom vent all the way open until your lump looks like the depths of hell (much like what you want for a high-temp sear), then put this setup in the Egg (platesetter followed by regular grid followed by pizza stone followed by elevated grid).
Now - here's an important step - let all of this just sit and get nice and hot, with dome close but daisy wheel completely off, and bottom vent completely open - for about 15 minutes. Your Egg will get up to 800-900 degrees or higher, so be careful, you're entering the flashback zone.
Now, throw your first pie on. Close the bottom draft door about 25%, and close the daisy wheel slide completely but keep the holes 100% open. Now be careful here - if you get flames coming out the bottom of your Egg, like this:
then open your daisy wheel slide until the flames go away. The Egg should start to calm down a bit and settle probably somewhere between 500 and 600 degrees dome temp.
You shouldn't have to cook the pizza more than 8-10 minutes - I just open the daisy wheel and check the top - when the toppings look done, I pull it off.
BUT WATCH OUT FOR FLASHBACK WHEN YOU PULL YOUR FIRST PIE OFF!!
