doing my first za on the egg 2night
a couple of questions:
regular homemade large za 4-5 toppings
seriously what temp and how long?
indirect with the platesetter facing down and my pizza stone on top. just slide the doughy goodness on the stone once desired temp is reached?
how do i get the pizza off the stone? i dont have one of those brick oven scoopers like rest's have.