Been, there, did that too. Yeah if you search you'll see some common ideas I think, such as:
* Keep heat towards the perimeter. It'll "curl up" on the kettle sides easier so that it hits the lid and comes back down; the toppings get done better and the middle of the crust doesn't get blasted.
* Doing the above, some guys will report a pizza stone isn't even necessary actually.
Do you have firebricks? Mine are solid clay from reclaimed construction, same thing essentially but have an insulating property about them that some firebricks don't have? For this reason I use them sparingly and for pizzas, only as height spacers. If I were to lay them down flat, necessary if using my 18, they absorb a little too much heat but guarantee the bottom crust can't be burned.