Ever notice that the the most obvious things become evident later... :> I used the place setter and pizza stone...let the BGE get to 400...for about 5-6 minutes ...put the pizza on and waited and waited and waited...what a mess getting it off. I hadn't let the stone and setter get to 400 before I put it on...so I scraped off the stone with a spatula and since it should be at temp now ,I did another and the crust was unbelievably good. Oh well live and learn.
I have one question though, after prep of the pizza in the kitchen, what do you fix it on that allows for an easy transfer to the stone. Both that I made, stuck to the nonstick cookie sheet. Thanks for the help and the ear.[p]Dr. H.