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We have this great convection oven so I figured "Why go to all the trouble of doing one on the egg?" Fact is, I never did do one in the oven and a great reason to go to all the time-consuming trouble of doing it on the BGE came to me.:
I wasted lots of dough, store bought and home made until I settled on a recipe that suits us. I destroyed several pizzas on different set ups. Some inedible, some tasted great but were horribly misshapen. Finally got a Lodge 14" CI pizza pan and slapped it on the Swing Rack.
With the Super Peel the whole set up works easily for me.
Pepperoni, jalapeno, pimento and cactus. It's (almost) "round" and took up every bit of the 14 inch pan. Wife wants me to do a spicy Portuguese anchovy pizza soon. I probably will but I'll need a bit of "liquid courage" to eat it.