Pizza suggestions and set up

Parchment is not a "must". Dusting the peel with corn meal works just fine. 

IMO, you do need to deflect the heat, one way or another.

I buy my dough from a local pizzeria. Lately, I've bought sauce, cheese and Margarita brand stick pepperoni from the 48th Street Market (as featured in the BGE Pizza Video). It's in Dunwoody, Georgia, a northern Atlanta suburb. 

I cook mine between 450 and 500, indirect with platesetter, grate on platesetter and stone on great. Cook for 7-10 minutes with a couple "sanity check" looks. 

Good luck and have fun! 

never tried that particular setup but pay attention to whatever temps they are cooking at with that setup. people are cooking pizzas from 325 dome all the way up to 1200 degrees

+1 on parchment not being a hard requirement.   For me, the only benefit is you can spread the dough out ahead of time and let it sit for a while if for instance kids/guests are decorating their own pies and you don't have to worry about it sticking to the surface.  

If you are relatively prompt with your pizza making, as long as you have corn meal on the peel it'll slide off easily onto the stone.  When cooking you can also give it one little jiggle or slide during cooking to make sure it isn't sticking.   For me, the paper is an inconvenience, but I know there are folks who love it.  I also like having a metal peel for removing the pizza, which helps in case I do have a cheese break-through that causes a stick.

I use the legsup platesetter (or stone of the AR) below my pizza stone.  I don't know if it is required I just figured more surfaces to hold heat the better, better heat distribution and to protect my stone from a hot flame, etc.  YMMV

Have fun!

i dont use anything more than the flour thats rubbed into the peel but like was said, you have to work fast or it sticks to the peel. if i was starting out i would start with the parchment because my first few attempts looked more like a messy calzone

I don't care for the texture of corn meal or the taste unless it is mixed in something so I use parchment paper.  Either way you need something to keep the pizza from sticking to the peal.  As no plate setter or another source to indirect the heat, I am not sure that will work or not.  I believe the higher in the dome the higher the temp so be careful.  Now you could put the stone that came with your AR on the bottom and another stone at the top to cook on.  That may help with the heat transference.   Also make sure you let the stone get good and hot before you put a pizza on it.  I like mine to be at cooking temp for at least 30 to 45 minutes.  I like 350 to 500 to cook with, but the temp I like the best is 450.  Pizza is done in about 6 to 8 minutes.  Turn it once a 1/4 turn after 3 minutes, then check it after 6 minutes.  Good luck and have fun, I really like pizza on the egg.

Pizza set up and cooking temp is very dependent on the pizza dough you are using. Some dough is made to cook at lower home oven temps and others are formulated to cook quick at higher temps like in a commercial pizza oven.
Cooking pizza in the XL is great. IMO, if you are going to cook raised on the Adj Rig, you can get by w/o using a indirect stone between your pizza stone and fire if you are cooking around 400 degrees. If you are going for a higher temp cook I would place a solid pizza pan on your top level of your rig as indirect pan then a spacer such as a Wok ring on the pizza pan then your cooking pizza stone. This gives you an air space and stopps your pizza stone from getting to hot compared to the temp in the dome of your Egg. I prefer this set up at any temp for pizzas.
The photo below was before I got my Adj Rig. I have an old stove top burner between the 2 stones but anything will work.
And avoid over loading your pizza with toppings. lol

pescadorzih said:

I prefer to go legs up on the platesetter as it's easier on the gasket.

Its hard to tell from the photo but my platesetter is resting on a flip ring, not the fire box.
This raises the platesetter a couple inches above the felt line and jacks the pizza high into the dome so cheese and toppings brown. The gasket does not get the direct blast this way.
No gasket failure so far...lol...there is a pizza on the stone

No cornmeal is needed on the stone, just on the peel. And if you're using parchment, no cornmeal is needed at all.

Mmmmm, what temp did you cook those calzones, @stemc33?   They look good.

I don't use parchment or corn meal.  Instead, I got a Super Peel after reading about it on this forum (www.superpeel.com).  Great tool for loading pizza from work space and depositing on Egg without sticking. I use a regular peel to remove the cooked pizza from the Egg.