We bought our "barely used" BGE last week. Since then we've or rather my husband has cooked on it almost every day, veggies, burgers, steak and chicken. He has yet to burn anything and everything has tasted wonderful. WOW he hasn't cooked this much in 17 1/2 years! Anyway now we need advice on pizza. I'm longing for a thin, slightly crackling crust with a slight beerish flavor. Any advice appreciated. After reading most of the pizza postings i'm wondering if we need that plate setter you all keep mentioning. He brought home a pizza peel yesterday and we had a stone already.
thanks everyone, jane