I did a couple pizzas the other night on the Egg, but the dough wasn't right. Sunday I made a batch of the NY Pizza Dough linked on here recently and let it sit in the fridge until tonight, where I made it into three ingredient experiments. Used Saturday night's smoked pork butt on all three. The first had tomato sauce, pineapple, pulled pork & sharp white cheddar - good, but the cheddar dominated. Second was Sweet Baby Rays with pulled pork, canned mushrooms & Wisconsin cow milk mozzarella - this was the most barbequey, as the mozz didn't have a strong flavor. The last had good pepperoni, pulled pork, mushrooms on tomato sauce with the cheddar - this had the most balance to it. Still needs the right combination, but the dough was definitely the right one.