Pizza! Got the BGE up to 500; used King Arthur's Perfect Pizza Dough. Cooked the pizza dough for 6 minutes to set up the dough, pulled it off and put on toppings. Only took 4 minutes for second cook. Lessons Learned: made a Magherita Pizza for Mama & I, should have drained the buffalo cheese (Fresh Mozzerella), it left the top of the pizza a little watery. The kiddos topped their own pizzas, did not roll their dough out as thin, more like a hand-tossed thickness but very strong crust. Pizza peel, pizza stone, as well as bottom of the pizza crust (even before the first cook) all covered in corn meal. Slide on, slide off. Too easy. Also, a Best Practice (very obvious, but I have messed this up before) is to make sure the pizza stone stays in the BGE from the very beginning - you want it as hot as possible.