Using a lot I learned from this site, I tried a pizza last night on my large BGE. Plate setter legs up, grid, a couple of 4" stones to raise it higher in the dome, another grid (just for stability), pizza stone. 550-600 degrees. Used a wooden peel with parchment paper. A great tip I learned on this site. After a minute or two on the stone, pull the parchment paper out. Works like a dream. Pizza nice and brown on the bottom, but the mozzarella and smoked provolone stayed nice and creamy, not browned. I hate it that way! Toppings included sopressata and capicola. Way better than pepperoni. For a 14" pizza, I use 3/4 cup water, proof my yeast in the warm water with a pinch of sugar, mix with 1.5 cups bread flour, put in frig in a covered, oiled plastic bowl overnight, let rise on the counter at room temp for a few hours before putting on the parchment and dressing. Maybe way more than you asked for, but it worked out great for me. Good luck!