Did our first pizzas on the egg Monday night and, while they were good, they did not turn out quite like I expected. I brought my large egg up to 650+, then added the plate setter and pizza stone and let them come up to temp for about 15 minutes. Then I put on the first pizza, a DiGiornos supreme, and started counting the minutes: 5 min, 10 min, 15 min - finally after 20 minutes I took it off and cut it. It was ok - good in fact, but the center could still have used more cooking - the pepperoni had not crisped up around the edges like I like. However, the edge was pretty brown - a little too done for my taste. The second pizza, a DiGiornos 4 cheese dr-ed up by my wife, went on right after the first. It took only about 15 minutes and was a bit better than the first - more uniformally done and less browned on the edge. Way too much pizza for the two of us, but I was experimenting. These cooking times seem awfully long at that temp, especially the first pizza. Is it because they were frozen? Should I have thawed them out first? Does it take the plate setter/pizza stone longer than 15 min to come up to temp? And how do you get the center good and done without burning the edges? Thanks for any tips from all you Eggsperts. Next time I want to make our pizzas, but I would like to get it right first.