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I've been egging now for 5 years and I'm almost embarassed to say that I've yet to do a pizza. Gonna go for it tomorrow. I've done some research here, but wanted to get some advice before try the pie.
First, how important is it to have a BGE brand pizza stone? We have a pizza stone, but it's significantly thinner that the BGE variety. Any cause for concern or advice about the stone?
Next is temp. I've seen a variety of temps used.. everything ranging from 450 to nuclear for the dome. And I'm also assuming that it's important to get the stone up to some specific temp???
Last and not least - the setup. Planning on going with legs down on the plate setter with some separation between the plate setter and the stone.
Any advice, including what toppings to go with first, will be greatly appreciated.
I've seen a variety of setups and temps recommended