We tried cooking pizza for the first time tonight in the wood stove. I let the coals burn down to a level bed, spread them out and put the pizza stone on them. Air control on low. I measured the stone with the IR thermometer 10 minutes later at 446F. Hmmm. Twenty minutes later, ready to put the first pizza on. I set a stopwatch and measured the stone temp - 856F. Getting worried, but folks here say it works great, so here it goes. At 2 minutes, cheese is starting to melt, crust is puffing up. Looking good. Just after 3 min. I notice the crust starting to darken. I took this picture at 3m36s then removed the pizza. Result, beautiful on top, inedible burnt crust on bottom. The second try was at 3 minutes exactly, but it burnt too. So how are folks avoiding getting the stone too hot? (ours has a new crack too now, not too happy.)