Pizza

My pizza set up is plate setter legs up, regular grid, extender grid and then the pizza stone to get the stone higher up in the dome.  I typically shoot for 550* for NY style pies; for deep dish usually go around 425-450*.  However, different dough formulas do better at different temperatures - sugar or oil in the dough can burn at higher temps.  Good luck.

Different doughs cook better at different temperatures. If you have used this dough in your oven with success then around 500 on your egg should be good. I make a NY style dough using  00 flour and 600 to 650 works for me on the egg.

As for your set up at the very least have some kind of air gap between your stone and plate setter. I used to use an extra set of feet to do this.

I like getting the pizza up high in the egg as the toppings seems to cook better that way. I got the oval stone to go with my adjustable rig. Now I use that as a heat deflector with the BGE stone on top of the adjustable rig.

Good luck and post some pictures when your done.

PS.  Need the dough recipe.....

Great job @CharlestonGriller!  I made three last night - Everyone has their own preference so I make one for each and enjoy the leftovers.  I will give your dough recipe a shot when I have some time and let you know how it works for me.