I have a large BGE and a 14 inch stone.
I preheat the stone in the egg between 475-500 for about 15-20 minutes.
I add a small amount of cornmeal to stone just before putting the pizza on.
The problem I am having is that my cheese is cooking faster than my dough is. It almost seems like I need to put the cheese on 2-3 minutes into the cook but every example I see on here shows the cheese going on at the beginning.
My pizza dough is not at all thick, although I guess I could always make it thinner...