Rich G
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Possible, but I've had similar results while cooking a pie directly on the stone. It's more about getting the top steel nicely heat soaked (and possibly, adding my other pizza stone on top of that for even more thermal mass. Frequently, it's an issue of patience (mine), and not waiting long enough for the steel to soak up all the heat it needs. I also think I need to leave the kettle lid vents open when I first fire it up, to encourage more airflow on both sides of the top steel.....I think I used to do that, and have forgotten about it in recent cooks. I would shut that vent when getting close to cooking pies, as you want the air to flow up and over the pizza, out the front.Just a wild guess, but is it possible that the skillet being deeper than the thickness of the pizza somehow shielded or insulated its top from the full effect of the heat?
I'll just have to eat more pizza to test these theories!
R