OK, so I have learned an abundance of wealth from this forum, and for that I am very grateful. Here is my contribution:
I have been trying various setups for cooking pizza on my Vision Classic, and I think I have finally found the secret. In the past, I have been having the same issues that many of you have possibly had - toppings cooking before crust id finished, crust burning before toppings are cooked, etc. Here is my setup that worked perfectly for me.
1) Using the Kamado Joe Heat Deflector Rack, place the heat deflector stone on the top section
2) Place a cooking grate directly above the heat deflector stone (it will sit approximately 10-20mm above heat deflector stone)
3) Place your pizza stone on the cooking grate
See Setup and Setup2
There should now be about 30-40mm between your heat deflector and your pizza stone, and a grate in between.
I have been doing a lot of research on the setup, and the theory here is that by having a small gap between the 2 stones, not a lot of air, and therefore heat, can get in between. If there was a large gap between the 2 stones, the cooking stone will get too hot and burn your crust. If you do not have the Kamado Joe heat deflector setup, I imagine that you can do a similar set up, by placing a heat deflector, then cooking grate on top of that, and a pizza stone on top of that. This will give you a similar 'small gap' effect.
I totally removed the top air vent, and opened the bottom vent fully. After 15 mins, I was at about 650 degrees. With an infrared thermometer, I measured my cooking surface at 500 degrees.
I threw on my first pizza and.... well, you to tell me how it looks. In about 4 -5 mins, the pizza was done. My wife and I absolutely loved the results. I was recently in the Amalfi coast of Italy for vacation (the region where Pizza Margherita originated) and honestly, I didn't notice much of a difference between mine and theirs!
The best part about this setup, is that if you place one pizza on after another, the cooking surface stays relatively the same temperature. I verified the temp of the cooking stone before I placed each pizza on, and it always stayed around 500-550 degrees. We did 6 pizzas and they weer very consistently done. This is because when you place on a room temperature pizza, it brings the stone temp down to desired temps, and prevents it from overheating. This is typically an issue since the heat comes from the bottom.
Anyways, I will be using this set up from now on, I hope this post helps those of you who are having trouble cooking pizza on your Kamado. Buon Appetito!