Pizza Question Concerning Setup

I use my woo, stone, grid and an additional pizza stone. 425 and cook just above the felt line. I am new to this too. But the two pizza's I made on Tuesday night where the best yet. Indirect works best for me.

If I can get my egg lid unfrozen I am planning pizzas this weekend also!!

Your plan will work - likely very well.

The challenge with pizza is finding the sweet spot for the pies you make and the setup you use.

Some really thin pizzas get cooked at 900+ degrees for 90 seconds.

Chicago deep dish gets cooked at around 300-350 or so for 30+ minutes. 

I've found that on my XL BGE with a platesetter and a pizza stone, using the storebought dough I use and the thickness of how I like my toppings, I can cook at 450-500 for 8-10 minutes and get a really good result.  But it took several pizza nights cooking at different temperatures to sort this out. 

So, have fun and enjoy the journey.  And prep your wife with "on this first try, this may not be a good as what we are used to when we cook in the oven - but I've been assured that eventually we'll figure out exactly how we want to cook pizzas on the egg - and we'll have fun doing it."

I cook pizzas with the plate setter legs up, then the pizza stone on top of the food grid. When the plate setter is in legs down the heat gets directed towards the gasket. Used to be a big problem in the old days with the felt gaskets, at least with some eggs. I am guessing ones that had a gap. Still do it that way just because. I have eaten pizza that was done with the setter legs down and stone on the setter. I think the extra ceramic mass, and more importantly, the direct heat, gets the stone hotter and the crust seemed a little crispier.

I didn't read all the previous post but in my experience (which is limited) the higher in the dome you can go the better.

shtgunal3 said:

I didn't read all the previous post but in my experience (which is limited) the higher in the dome you can go the better.

To a certain point.  Its all a balance of getting enough heat from above to heat/cook the toppings in the same time it takes to get enough heat from below to cook the dough.  It is possible to get the pizza too close to the dome - all depends on temp and timing relative to the type of pizza being cooked.

You need to heat soak the pizza stone and indirect piece for a looong time.  If you don't, the first pizza turns out like the first pancake you cook and nobody wants that one.  I usually setup and stabilize temp a little below where I'm going to cook (like 400 if I'm going to cook 550) and let it all sit for an hour or so.  Then bumping the temp before cooking a pizza is easy and quick.