How best to set up the egg for pizza with the pizza wedges?

UTH

Firstly hello, it's my first post, so apologies if I'm posting in the wrong place or asking stupid questions! 
I've had my egg for a little while, but I finally got around to my first cook last week - pulled pork. It went perfectly, the EggGenius certainly made life a lot easier. 
Now that I'm already obsessed, I went ahead and bought the pizza stone and pizza wedges - I've already got the EggSpander kit as well. 

Question is, what's the best way to get set up this weekend for pizzas? Do I put the wedges in place straight away then fire it up and let it get to temp? Or do I keep the lid totally shut until up to temp then put the wedges and stone in place? 

Any tips welcome, and again, sorry if this is the wrong place to post or the wrong way to go about my first post! 

Foghorn

Welcome aboard!

I'd probably go with this video because although I have cooked many pizzas on my eggs I've never even heard of the wedges until I read your post.

https://www.youtube.com/watch?v=EJS9wG9PBBQ

Personally, I like to add all of my ceramic/hardware as soon as I have a decent fire and let it all come to temp together.  You definitely want your pizza stone very hot when you put the pizza on so plan to give it plenty of time.  When I cook a pizza I plan for an hour of start/heat up time.

Also, your pizza cook time needs to be tailored to the thickness of your pizza.  Think of it this way - a deep dish takes 40 minutes at 350, some very thin pizzas take 90 seconds at 1100.  Initially I cooked at 700+ degrees but my pizzas were too thick for that temp and I couldn't get it right until I settled on a cooking temperature of 450-500.

Good luck.  Welcome to the forum and the egghead world.  There are some great people on here.  I encourage you to get to know them.  I've made some great friends and remarkably enhanced my life because of the friendships I've made on this forum.  Don't let the political threads distract you.  They just fill time between interesting cooking threads.

UTH

Great thanks for the reply, I'll check that video out, although in the last week I've become obsessed with every article and video I can find, so I may have seen it already haha. 
And good points on the temps, I think my plan this weekend is for fairly thin, so I imagine they'll be very quick to cook. 

Edit: turns out I had seen that video, but watched it again and it answered all my questions!  

DoubleEgger

Less is more when it comes to pizza toppings and definitely cook a test pie before you go full blast. Think of it like the first sacrificial pancake. 

There are many rabbit holes you can go down with the egg. Enjoy the journey.  Welcome to the forum. 

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.  
Ask away with any questions odds are you will get more than one answer any all will work.  

shtgunal3

Welcome aboard and good luck with the pies. Don’t forget to take/post pics. We love food porn.