Here are some pictures of my first two pizzas in the egg. Platesetter legs down, pizza stone on wire holder turned upside down, BGE at 600 degrees. Both came out perfect. Just used Publix pizza dough. Crust was crispy and chewy, and toppings were cooked perfectly with cheese bubbly and brown. Thanks for all the tips on here.
Rob, Large BGE, Merritt Island, (Space Coast of Florida)