Sort of a newbie question here I suppose. I did my first set of pizzas (regular, not deep dish) on my LBGE some time ago. I used the platesetter and a pizza stone, and ended up baking everything at around 550 dome. I wanted to go higher but was having problems getting the egg up to much larger temps, so I just went with it.
The pizza came out really well. So my question is: is there a big difference in flavor/texture cooking at higher temps - like the 650 or 700+ ? I guess I don't see the need to go higher than 550 if the pizza comes out great at that temp, but I'm open to try it if there's a good reason.
"If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT