re: Pizza on the Joe

Do you use the parchment paper? I leave it on for a couple minutes then slide the paper out but keep the pizza in the same general spot.

I have also found that when I cook on the Kamado it helps to have an air gap between the heat deflector and my pizza stone/steel. I use a couple of pipe fittings between the two which helps protect against the direct radiant heat coming off the coals and also helps get the pizza a little higher in the dome where I think the toppings cook a little quicker.

Other issue may be your dough, you want to be sure it doesn't have sugar when cooking at really high heats.