I had intended on just showing results, but went photo happy, so here is the build.
Publix dough, with a reccomended cooking temp of 400. The XL was held at temp for an hour, and the stone and the dome were synced.
I forgot to take a pic of the set up, I will add an old one. PS legs up, grid, upside down Woo, and stone.
The real pizza makers here will tell you less is more. I do not disagree, but still probably load a bit more than some of them. I don't like to smother with cheese, so each layer of flavors gets just a little cheese, and the top layer is light. I like the meat on top to crisp and char a little.
Put on with parchment which was removed at 5 minutes, and the pie turned. Turned at 5 and 15 minutes, then pulled.
Very crispy, required a shake of salt and peri-peri to top off.
Pics to follow.
XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys