After three cooks, time to try my first pizza. I have made grilled pizza before but never on the Egg. Planning on using the platesetter with the baking stone. Will probably put something under the stone to slightly elevate and increase air flow. Cook in the 550-600 range. Any other suggestions?
Also, for the first cook, I am getting pizzas from a local place that makes uncooked pizza to make at home. My concern is that the crust is pretty thin on their pies. Will this cause me any issues or create a need to change my setup? Any help is very much appreciated.
Clarendon Hills, IL