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<p />Sunday night was pizza night. Made a ham and pineapple pizza and a little mushroom, onion, salami and ham. Turned out pretty good. I tried the New York style recipe from the home page. I prebaked the crust for 5 minutes. Found out I didn’t need to do that. It ended up too crunchy. I also had a temp of 500-550°, I’ll take it back a few degrees next time. I’ll still try the dough recipe again though.[p]The baking stone broke between 500-550°, it was a cheap $20 stone. After reading in the forum about how many have broken, I wasn’t too surprised. Hopefully, the temp changes I plan to try next time will keep the next one in one piece (had 2 identical). If that one breaks too then I’ll invest in a BGE stone. I took an extra precaution by using the extra grate under the stone. Didn’t have a piece of stone poking up through the pie. The forum saved the day on that one. All in all for the first pizza they were still very edible!! Looking forward to making more.[p]GFW, the firebricks are the same size. Once I had them set up in the egg it looked right.[p]Egg6000’s how did yours turn out?[p]CDC