Thanks to everyone at this forum sharing their knowledge, I think I did a pizza worth presenting. The crust was from Trader Joe's, allowed to warm up for an hour before rolling out, topped with roasted red pepper strips, sliced tomatoes, basil, and a mix of mozzarella & provolone slices. Used the PS legs up, 1 inch tall separators, then pizza stone. Kept the egg between 550 and 575 degrees, cooked for 6 min, then turn 180° and cook for another 5 min. Crust was crisp and light, cheese was perfectly melted but not burned. Taste was just amazing, I nearly gave myself a standing ovation :-) Thanks again to everyone who posted their recipes/ideas, they are a great help!
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn