Pizza Question...

First question...how high in the dome do you get it?  That could be what you're missing - raise the pizza steel.

You need to try and get it a little higher in the dome if the top isn't getting done or lower you temp a bit.

I cook the pizza with platesetter legs down, grill grate as an air gap, then a ceramic pizza stone (preheated). I cook at the gasket line, about 550-600. Egg well-pre-heated.. Comes out great for me. Browns the top nicely and the crust is nice and firm, but not crispy. LIttle bit of crunch, nice and chewy.

I've been meaning to try getting the ceramic stone higher up in the dome. I had an old 13 inch grate sitting around from an old Smokey Joe. I bought some stainless steel bolts and nuts to get it raised but I apparently misplaced them. I don't feel compelled...my current method works great for me and the people I cook for.

There are those on here, I've seen in some of the pizza threads, who swear that there's no difference in taste between the oven and the Egg. They would tell  you that there's probably no reason for you to switch from the oven to the Egg.

I have cooked hundreds of pies in the egg all with better results than any oven.  First off if your pizza steel is cast iron DO NOT wipe it with a wet towel.  Cold water and hot CI causes breakage.

We put our pepperoni under the shredded cheese so it won't curl like you want but made the way you do the oven it should.  Try getting the egg to 500 dome and then only put your steel in for 20-25 mins before you put the pie on.  That way the stone should be hot enough but not to hot.  Also if you have an IR thermometer you could check the steels temp, my BGE stone is usually 450 or so when the pie goes on.  BTW I go legs up on PS, I also use a PSwoo2 which puts my pie at rutland (felt) level.  I have used an extender to go 4" higher and that works, but just easier to go felt line.

Higher in the dome and a smaller gap between the cooking stone/steel and indirect piece will let air flow around the pie better.

One trick I do to crisp up the pepperoni is to put it in the microwave with paper towels on each side for 45 seconds or so.  This allows it not only to get a little crispy but also removes some of the grease from the pepperoni.  SWMBO hates a greasy pizza.  LOL   My problem is burning the crust, which is why I'm looking at getting an AR.

I do mine Plate setter legs down , BGE "feet" on top of that and pizza stone on top of the feet . Usually cook 475-525 8-10 min


Ive only done a few but they have all come ok pretty good , They get better each time i do one

Man, you guys make it all so complicated. I just roll out the crust (bought as a dough ball, aged and risen, from the local pizza place) on some parchment, throw a bunch of toppings on and cook it. Only thing I do for prep is to brown the Italian sausage (if I'm using Italian sausage). I've never worried about the toppings not cooking. My biggest challenge has been judging how done the crust is after my third beer.

Years ago, when I first decided to cook pizza on the BGE, I went to the NakedWhiz web site and just kind of followed their directions. I've never has a reason to change.