EVOO in cast iron skillet. Spread dough, and added mozzarella on bottom, followed by Italian sausage, pepperoni, green peppers, mushrooms, black olives, sauce and another layer of mozzarella on top. Placed in BGE that was preheated to 425 on platesetter (legs down). Used small kiln posts as spacers under cast iron skillet. Rotated skillet every 10 minutes. Took off Egg at about the 30 minute mark. Good tasting pie.