Friday night I did a pizza, but on my Large BGE. I had a raised rack, direct, with a pizza stone. I got the egg up to 600, and preheated the stone. I cooked it for 8.6 to 9 minutes. The outside crust was browning, but not burned. I used parchment paper to move the pizza from the kitchen to the egg, using a wooden pizza peel. I made my own dough. The pizza looked GREAT on the top, but the bottom was black. Was the egg too hot, the stone too hot, something about my dough, or the fact that I used parchment paper?
LBGE, Lawrenceville, GA