I got a medium, uncooked, fresh pizza from my local pizzeria that I want to cook on my large BGE.
Having not cooked pizza on the Egg, I had some questions--
1. Can I put the pizza directly on my plate setter, or do I need a pizza stone on top of the plate setter to prevent the dough from burning;
2. My pizza stone is 16 inches in diameter, which is seems a little larger than the BGE pizza stone. Given that the grate diameter of the large BGE is 18 1/4", will my pizza stone block off too much air flow, or should it still work OK?
3. What is the recommended time & temperature for pizza?
4. Any other suggestions?