I've been putting off trying pizza in the egg for two reasons--my oven method was pretty good, and the frequent first-attemp failure postings here in the forum seemed pretty high. But, today was the day, as I received my grill extender this week, and my very kind neighbor gave me a custom-cut fireproof tile that he got at Builder's Square (or some such place) that fits beautifully in a medium (thanks Frank!). I used my usual crust, that is a King Arthur Flour CO. recipe employing their Italian Style Flour that rolls out extremely thin and cooks cracker-crisp. Instead of two x 16", we made four x 10" with a double rise, and (using Forum recomendations) slid them onto the stone at 550* using parchment paper (my skills with a peel would have put them in the street!). Ten minutes later, the verdict--PERFECTION!! I can't beleve the diffenence!! Another famiy review of the "best ever" to be added to ribs, turkey, chicken, and pulled pork. I keep telling them that it's not me butthe BGE, but if they want to give me the credit, why argue?
PS--I met Bill twice in Atlanta. He toyed with me the first time since he had lived within five miles of my home (and didn't tell me) and knew the area. I have fond memories his questions and comments that constantly gave me a "how'd you know that?" reaction before he fessed up to his deception. He was special and will be greatly missed; my best to his family.