I do a lot of pizzas, plate setter feet up, then grill on top and pizza stone on top of that.
Generally cook between 550 and 600. I let the stone warm up in the egg for about 30mins.
Problem is I can never get the crust crispy on the first pizza, but when I make 2, the second is perfect. Anybody have any tips how I can get this better??
Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith