The tools that I have: Medium BGE, WOO 2, 13 1/2 in Baking Steel, Plate Setter, Standard Grid. The questions I have: 1. What type of setup should I use with the aformentioned tools? What temp should I use to cook the pizza? 3. I like a crust about the thickness of a pizza hut pan crust, how do I attain a crust with this thickness? 4. How long will this cook take? Any help as always is extremely appreciated. For those wondering, I will be making a pizza that is 1/2 pepperoni, and 1/2 Canadian Bacon and pineapple.
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