I have the KP with the Baking Steel top. I'm trying a New York style first since that seems more forgiving but I have no idea what temp to shoot for, everything I'm seeing is for neapolitan which just seems like, get it as hot as you can.
My first try was two pies. One hardly cooked at all on top (not enough fire going in the back was my guess), the other one stuck and all I could do was shove it on to the charcoal.
I'm still clueless about how to tell what my upper temp is, as in, are my pizzas going to cook on top? I'm taking the IR temp of the stone, does the KP thermometer next to the door tell me the rest?