yeah, i don't think a temp controller is going to benefit you much at the temps needed for pizza. they really were designed to manage lower temps, not raging ones. i have a stoker and i don't think it will even set that high.
one trick i use to lower the stone temp(think i got it from moose, or maybe vinne)is to wipe the stone with a damp cloth prior to setting the pizza on it.
-In memory of a friend.
avatar by grillman. patent pending.