After looking at different techniques, I had another go at pizzas. I did charcoal rails. I'm gonna do the wood at the back next time like Kilted Griller suggested, It would have cut the cooking time in half i think. Cooked both pies for about 20 min a piece. I remembered to use olive oil on the crust, so no black crust.
The red '95 heating the stone. You can see the mark left behind on the stone from the disaster pizza i did a while back.
First pie...about to be pulled off. Wife and daughter wanted sausage and mushroom.
Second Pie going on. Double Canadian bacon, extra cheese and basil.
Took longer, coals were dying off and I didn't let the cheese get the leopard spots I like. But it was a hit.