I have yet to master getting a nice, crispy thin-crust pizza on my egg. I am using the BGE recipe for pizza crust, running the egg at 550F with the plate setter legs down and a pizza stone. I have also let the stone come to temperature. I have been trying to make that perfect margherita pizza, but the crust never seems to get as crispy as I would like it before the cheese begins to brown. The pizza turns out nice, but the crust seems a little under-done
Anybody willing to share their secrets?