Had some neighbors over that moved down south a couple years ago from Staten Island; they know good pizza when they see it, so the pressure was on. Made 3 pies (BBQ chicken, and 2 sausage). Purchased the dough at a local join near the house, Brooklyn Joe's, for about $2 per dough ball. Didn't roll dough too thin to keep some of the air bubbles in it. Heated Egg to 550* and let stone "soak" for about 30 minutes. Used corn meal to keep dough from sticking. Grilled and cut up some Publix sausage and chicken breasts to add as toppings. Cooked each pie for about 10-12 minutes with PS legs up, then grid, then ceramic feet and then the pizza stone. Got the stamp of approval from some New Yorkers, so all in all, a successful cook.
(sorry for sideways pics...from the iPhone)
Large & Mini owner
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