Set the pizzacraft stone on the 680 and set it to FULL, which is setting the temp to 550 then pressing the up arrow once more.
It got up to 554, no noticeable smoke.
I made my homemade dough, assembled the ingredients: hot sweet sauce, thinly sliced red onions that I soaked in ice water to take the sting out, smoked chicken tossed in a bit of sauce to keep it moist, mozzarella, and minced cilantro.
I pre- baked for 5 minutes then topped. Baked for 17 minutes, will go 20 next time.
The crust was well baked, crisp on the edges with a good chew. No smoke flavor. I may pre bake on a lower temp then whack it up to get a touch more of a woodfired taste next time. It's going to be fun practicing.