But it wasn't the BGE's fault. After six months of egging, I finally worked up the nerve to fix a pizza, and used Trader Joe's pizza dough. I carefully floured a granite countertop, rolled out the dough to the 12" size, and let it sit for maybe a half hour while the grill heated to the desired 550 degrees. When I tried to lift the uncooked pizza off the countertop with an aluminum pizza peel, the dough basically stuck to the countertop, and scrunched up badly. I went ahead an put the mess onto the grill, altered the cooking time to account for what now was a pretty thick piece of pizza dough, and cooked about 11 minutes. The result, I must say, was pretty bad. Where there was topping and properly cooked dough, it was delicious - so I think I see why everyone raves about pizza on the egg. [p]Undaunted, I'm going to try again Wednesday night, with another package of dough from TJ's. But any hints will be appreciated. Wednesday will make the second time in my life that I will have handled raw dough, so I'm sort of new at this aspect of egging. [p]Don B.