The wife and I were going to make pizzas on the Egg last night and what a disaster!
I took the advice and got it up to 600 degrees and let the stone sit on it for about 30 minutes. Prior to lighting I filled it up with fresh lump just above the fire box. At 600 degrees there were flames coming up around the the place setter. When I finally got my 1st (and last) pizza on there it sizzled and I thought we were in good shape. I checked on it about 2 minutes later and the crust (fresh from the store) was burnt and STUCK to the stone.
In trying to get the stuck pizza off and not burn my arm off I wound up sending the scalding pie onto the patio and in the process I slid the stone just a hair and it cracked into 3 pieces.
I think I'll stick to ribs, butts, steaks, chicken, etc. and leave the pizza to Pasquali's just down the road.