First of all I would like to thank everyone on the forum for all the great posts. It has made my two week marathon on my new medium egg very successful. I have had great success with multiple cooks. ( 3 Baby Back Cooks, 2 TRex Sears, Beer Can Chicken, Spatchcock Chicken (wow), Hamburgers, and Sausages). Tonight was not as successful with my first pizza, actually it was a total failure. As my wife was telling me it wasn't that bad, I just kept on thinking this is what it must feel like to get a participation trophy.
I have been reading all the posts on pizza making and tried to come up with a quick and dirty way to start. I started with the plate setter legs up, grill grate, with a pizza stone directly on the grate Pizza stone was actually 15 inches in the medium which is only 16 inches in diameter at the seal. This is probably an issue with only 1 inch showing between the egg and the stone. Also, the pizza stone was a pampered chef which had seen plenty of use in the oven over the past few years.
I did not have an issue getting the temp stable at 550. I had the pizza stone in while stabilizing the egg at 550. I made the pizza on the parchment paper for easy transfer to the egg and pizza stone. Took the easy way out and used Pillsbury Classic Pizza dough that we had in the house. Probably mistake number 2.
Green egg was at 550 when I transferred the pizza and parchment paper to the egg and stone. Waited 2 minutes and tried to pull the parchment paper but the crust was not done enough in order to pull the parchment paper. This is where I noticed when I might be in trouble and my wife commenting that it smelled burnt. Actually the parchment paper was burnt but I was able to pull it out. One minute later the bottom of the pizza was black but the top was completely raw. I pulled the pizza stone and pizza from the egg and decided to finish the pizza under the broiler in the oven. (Oven use as a savior is a definite sign of a failed cook).
I left the pizza stone on 4 ceramic coasters in order to cool it off and try a second cook. Came back fIve minutes later and the stone was cracked in half. Talk about kicking a guy when he is down.
Any suggestions would be greatly appreciated. With the medium egg and trying to utilize some of the setups I have seen with other pizza cooks it is presenting a challenge with closing the dome. Diameters of pizza stone, grates, and risers would be helpful.
More successful cooks to come with picture posts next time. Once again thank you for all of your help.