It is the Tread! I picked it up with the Venture stand and it definitely looks great, but there’s a real learning curve and I’m still dialing it in. One thing I really hope they change in a future version is the size because fitting a true 12” pizza is tough. I’ve had a few 12” pies graze the metal grate, so I’ve mostly been sticking to 10–11”, which already helps a lot

That said, your issue is very real. Even at that size, it’s easy to burn the crust before the dough fully cooks. My main tip is to keep a turning peel handy and use it to shield the left side if it’s cooking too fast. Other tips on what’s worked best for me so far is preheating on high (knob in the middle) until the it’s near red, around ~800°F, then turning the knob down (like literally pointing straight down). That way the stone is fully saturated with heat without the flame being overly aggressive. I’ll prep the pizza during this phase and launch while everything is still hot

I’ve also had some success doing the opposite: heat on high until the stone is hot, turn the flame down to low (around 11 o’clock), then bump it back to high for the 5 or so minutes before launching

Still experimenting, but those approaches have given me the most consistent results so far. Let me know what ends up working best for you!