Due to what I know know was pure dumb luck, my first BGE pizza was one of the best pizzas I've ever had. About six pizzas later, I just can't repeat the results: the crusts don't don't out as well. The first pizza had a thin, light, crispy crust with lots of air bubbles (see photo, and yes, that was before I could roll round-ish pizzas).
I've tried elimating the variables: I'm using the same store bought dough, same toppings, same thickness (cant imagine that could very much, the stone is a fixed size so I'd notice a big change of the pizza relative to the stone), same cook setup...I suspect it has to do with temperature, but I can't dial it in. On that first pizza, i had poor temp control, so the temp was all over the place. Tonight I cooked at 450. I've burned some bottoms trying hotter
A photo of the pizza I did tonight is attached...the crust was okay, but seemed denser, with no air pockets. I don't think I could have cooked it any longer without starting to burn the bottom.
LBGE & SBGE. Central Texas.