re: Pizza on the Kamado Joe

All I can say is pizza usually takes some playing around with. I would get it up to 500 degrees or more. I don't think you're going to get the stone too hot to cook pizza, but just be mindful of how long you leave it on.

If you have a pizza stone, you can cook it at a lower temp and cook it longer, or at a higher temp where you can get some char on your crust. I would just pay close attention to it until you dial in the temp/time that works best for you.