Pizza, cause we all love pizza

Made it up, the dough was from publix made fresh daily. Other than that just chose a sauce and added fresh garlic and onion on the sauce, then cheese, then shrooms, then boars head deli style pepperoni and a little more cheese. Here's the dough if you have access to a Publix.

@flyerdoc I preheated the egg to 450-500 and kept it stable for about thirty minutes with the stone on the platesetter with the platesetter legs up to provide the air gap. Stone was sitting on the grate that was sitting on the platesetter. I didnt check the stone temp at all. I just tossed the pizza and let it go for about 10 minutes before i started checking it. Noticed a hot spot on one side so turned it as the edges browned to my liking. Once all sides were nice and brown i took off. Didnt really time the cook just went by feel and sight. I tend to cook better that way. Hope this helps a little. I wasnt too particular about a set temp just didnt want to get over 500 for any of the cook since my first attempt was a major fail and straight up charcoal. Make sure you have a pizza peel, makes it so much easier. Didnt have one for the first attempt.