We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
You'll get lots of opinions on pizza set up. My preference is platesetter legs up, standard grid on the platesetter, pizza stone on the grid. Temperature depends in part on your dough, but for non-deep dish the general range is 500-600. Be careful when opening the dome at those temperatures.
A simple solution - sandwich or quart sized ziplock bag with the "open" end at the bottom, zippered around the wires to the greatest extent possible. I've successfully used this approach a number of times.
My pizza set up is plate setter legs up, regular grid, extender grid and then the pizza stone to get the stone higher up in the dome. I typically shoot for 550* for NY style pies; for deep dish usually go around 425-450*. However, different dough formulas do better at different temperatures - sugar or oil in the dough can burn at higher temps. Good luck.
I've used the dish soap approach without issue (damp paper towel, add dish soap, wipe entire outside of DO) - the soap was dry to the touch in under a minute. Post cook clean up just required water and a sponge, no scrubbing - at least on the outside. I find this easier than using a yard of foil for a large DO, especially around the handles.