Is the Large egg too small to do pizza on?

No, the large is fine for pizza. Where the xl is going to shine for you is real estate for flipping and multiple items like burgers brats corn ABT. Or if you need to do a couple of butts brisket or turkeys. I like plenty of real estate when i cook so to me the xl makes sense. I have a family of five though. I think there is also another side to it which others have alluded to. The more you egg, and if you like using it, the more you want to. Then you invite neighbors or family over more often. You volunteer to cook for the company potluck etc. there is also another facto and this is just me, i dont want to fool around stacking grates. I want it on one level and easy to get at. If it takes more lump which i dont think it does, that is ok. As far as pizza, no issue

Pizza on the LBGE are awesome....

I have a large and it is fine for pizza.  I have yet to hit one out of the park but they are pretty good none the less.  I have a family of 5 though and wish I got the XL.   I can cook all the burgers, chicken, brats, steaks...that I like but it stops there.  If I want to make corn, asparagus, ABT's, stuffed mushrooms...it ends there.  Maybe #2.

I agree with you.  I prefer a full size pie even though cooking individual small pies can be fun.

I have a 16" stone on my large.  It works out pretty well.
I think if I were to do it all over again I would have given the XL a look, though.  I'm not sure how much more lump you go through on cooks, though.  Lump isn't cheap (you'll find) and a bigger egg may need more lump to hold a temp.   That said, I'm very happy with my large and only wish I had an XL when I'm doing multiple racks of ribs or in the future when I'm doing several butts at a time.

Here is a 16" stone on my large;

Most of my pizzas are done in the oven. The novelty wore off of doing pizzas on the large and mini. I will do em but prefer oven and 30 min preheat of the stone.

I would not make a Large v XL decision based on Pizza. I would base it whether or not you're a 2 turkey, 2 briskets, 4 butts kind a guy or not. 

Thank you @Skiddymarker i was kind of thinking that. I need another stone anyway so i might look into that BGE 14''

Skiddymarker said:

...At felt line, a 16" stone allows only 1" of air flow space around the stone...

For what it's worth, I measured before I used my 16" in my large.  The L egg actually has a 19.25" interior diameter which gives plenty of extra space around the stone at grate level with over 1.5" on each side.  That's enough FOR ME.  Your mileage may vary....I understand that. 

Seems consistent with what jtcBoynton measured.  Here is a picture of mine below.  (I put newspaper down at the time because I was going to return it if it was too tight.)

I cook pizzas on the small using a 12 inch stone and works great

Unless you're already a pro at doing pizzas, a 22" pie might be pretty tough for you to handle.  I've made a ton of pizzas on the large now with good results.  You can crank them out pretty fast once it's up to temp if you start assembling pie #2 while pie #1 is cooking.

I would never fire up the egg for just one pizza.  Actually, I would never make just one pizza.  As long as you're not trying to make a pie with $35 worth of exotic toppings, it's cheap to make the second, third...

Making a few extra pies is not the same as a making a few extra briskets for both cost and time.  Pizza cooks quickly, brisket, ribs, butts, not so much.  I say get the large if pizza is the concern.

@Legume said "I would never fire up the egg for just one pizza". Hell, I've fired up the Egg for just one hot dog.

Searat said:

Mcfire12 respectfully, you're thinking in a limited box. Once you take the time to set up the BGE and bring your stone up to temperature, the pie cooks in 6 to 8 minutes (650 - 700 F). We cook multiples at a time. Each pie is custom to member wants. My family preps the second while the first pie cooks. Then they prep the third pie and eat the first pie while the second one cooks. I bought 2 peels for handling the multiple pie process.

I agree completely. Rapid turnaround. Pizza night takes on a whole new dimension when the players can assemble their own.

A true Chicago Deep Dish, cooking for 2 people, no need to do more than one. One is enough for dinner tonight, lunch tomorrow and a snack during the week. And more than once, on Saturday at home alone, I've fired it up for a dog or a single burger for lunch.

Legume said:

@Legume said "I would never fire up the egg for just one pizza". Hell, I've fired up the Egg for just one hot dog.

I love it - but i call BS on the one hot dog! What I meant to say is that I'd never cook just one pizza. Firing the egg isn't the prob, one pizza just doesn't make sense to me...ever...no matter how large.

Lol I was gonna say the same thing. I've fired mind up off a couple hamburgers before.