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The reason for the 800F + is to reduce the cooking time, all of the best pizza's I have had were cooked in stone oven with 1-2min cooking time, in our oven at 550 it takes about 10-11 min, it is pretty good but I still want it better.

Thanks Cab, I did look at those but figured I can just go to a local shop and get a 1/4" piece of M/S for the bottom and a 1/8" M/S cover formed up to fit the grill. The added mass should help hold the heat. I usually place the dough and add toppings on Parchment paper for easy transport and sliding, then remove paper about 1 min into cook.