Ok I've got two questions I could use help with.
1. How do I get my egg over 500 deg? I'm stalling out at 500 deg. I cleaned out my egg pre cook, opened vents all the way, used only a small layer of large lump. I supposed my thermometer could be broken...
2. Any good pizza dough recipes? I cannot seem to get my dough the right consistency. Still too elastic after 3 days in fridge and brining up to room temp prior to stretching it to put on grill. Any links to dough recipes would be appreciated. Thanks!