This was an interesting, and satisfying, experience to say the least. Not only was this my first time with pizza on the bge, but it was my first time with pizza dough period. I made a run to publix and bought my ingredients for two pizzas (except for dough I ended up with enough toppings for ten pizzas). Publix carries pre-mixed dough in the bakery area, so I went that route instead of making my own. I watched a few videos online about taking a dough ball and tuning it into a proper pizza crust, and I must say I did pretty well. Though my pies didn't end up perfectly round they turned out good. A few observations for those getting ready to make their first attempt:
1, dough is very sticky so cover you prep area and your hands with fine corn meal,
2. if you don't have a pizza peel, prep on parchment paper and trim the excess paper from around the edges of the crust after it is formed,
3. if you don't have a peel good luck getting it on the egg (you'll need the luck, I almost ruined both of my pies trying to get them on),
4. leave the parchment paper on egg with the pizza for 2 minutes and then try to slide it out from under the pizza (did this on the second pizza and it worked out much better that way),
5. it doesn't require as much sauce and cheese to cover a pizza as you may expect so don't over buy at the store, one 8 oz bag of cheese and around 2 cups of sauce will do two pizzas.
My egg was set up with the plate setter legs up, grate, and stone on the grate, preheated at 600. The first pizza on was my wife's favorite, ham, pineapple and bell pepper. Used a cold pizza stone with parchment to carry it from the kitchen to the egg on the deck and slid the parchment on to the heated stone on the egg, and then worked the parchment out from under the dough. This was difficult and almost dumped my toppings off so be careful. Let it cook in three minute intervals, rotating it a quarter turn each time, for about 12 minutes and she was done. It turned out great, and while I was working on pizza number two, my wife and daughters had almost fully consumed pizza number one, here is what was left when I was able to take a pic:
pizza number two was for me and my father-in-law, meat lovers, pepperoni, prosciutto, ham, and bell pepper. Same process as the first but I let the parchment remain on the egg for the first couple minutes before I worked it out from under the pizza and it seemed much easier. Here is number two:
Both pizzas were as good as you could get at any restaurant I've ever had pizza at. For the first time the process was quite a production, but I feel like it will go much smoother with a little experience under my belt.