New to BGE

Joebags

pizza crust suggestions, temps?, platsetter? 

Also so is a guru a must for large ticket items? 

henapple

Welcome. You don't have to have guru. Pizza may be a tough first cook. 

lousubcap

Welcome aboard and enjoy the journey.  Many have a bit of challenge initially with temperature control.  That said, I don't know your pizza or high heat cooking experience, but @henapple has a valid concern about the pizza cook.  And those who use a controller do so for the long duration low&slow cooks.
Here's a great link that has a load of information about all things ceramic and the recipe section is worth a look as well:
http://www.nakedwhiz.com/ceramic.htm  And you have landed in the right place to get your questions or concerns addressed.
As a bonus you may learn things about many non BGE related topics, usually evenings (Friday gets it going) and weekends.

Homebrewguy

When I got mine in October I was told the gaskets need to be temperature conditioned/cured at less than 300-350 degree for approx. 10-12 hours.

I'm not expert compared to many here, but I would recommend getting that in before doing any high temp. cooks.

bgebrent

Welcome!  I agree with the above thoughts.  That being said, here's a link to a pizza thread with lots of good info.  Good luck!
http://eggheadforum.com/discussion/1182350/official-pizza-throwndown-thread#latest

Joebags

Thanks for the advice to be more specific I did do a initial break in period already and have cooked some steaks and did a spatchcock chicken last night! It turned out amazing! My wife is dying for me to try the pizza on there! I appreciate all the advice and help a guy can get!

slovelad

I go simple. Plate setter, legs up. Grate on. And stone on the grate. I have the large BGE grAte. Get the egg up to about 550 or 600. Make sure you out the stone in there and let it get up to temp for about 45 minutes. If the stone isn't hot enough, it won't cook right ( I know from experience.

ALSO! Take this from my experience. Use parchment paper, or corn meal.

parchment paper- much easier. Just make your pizza on the paper. Transfer the whole thing, paper and pizza onto the hot stone in the egg. Pull the paper out about 2 minutes later. And let the pizza cook for another 10 minutes or so.

you can also sprinkle corn meal on your pee and make the pizza on the peel. Simply slide the pizza off the peel onto the hot stone.

the pizza will not stick to the hot stone. No need to put anything on the stone( trust me )

hope this helps

blasting

Joebags said:

pizza crust suggestions, temps?, platsetter? 

Also so is a guru a must for large ticket items? 

Welcome to the forum.  @henapple made a good point about the pizza.  It may take a dozen or two pies before you feel you've nailed it.

Guru isn't necessary, but is a good sleep aid.

bluebird66

Welcome!

Ladeback69

On my XL I go with the legs down on the plate setter, grate, raised grate, then pizza stone.  I get the fire going and set my egg up and get it to between 500-600.  Let it set there for at least 30-45 minutes so the stone is nice and hot.  While you are waiting for the stone to get hot, make your pies on parchment paper.  At 500-600 it is only going to take about 8 minutes or so for it to get done.  I put the pie on and halfway through I turn it a 1/4 turn and pull the parchment paper.  As for dough, you can get a decent one at Trader Joe's and I have heard Papa Murphy's sells their dough too.  There are many pizza threads on here and a lot of good advice.  Remember to have air under the stone, that was my problem the first few tell I came up with a good system.  When you find the system you like stick with it.  Pizza can be tough, but is great on the egg.  Good luck and welcome.