First Pizza Cook

Back with a few pics from my first pizza cook. Many thanks to everyone for posting hints, tips, and advice for other newbies. The forum is all knowing!

Here's a few things I learned along the way:
1. What type dough should I use?
After debating to make my own dough or purchase pre-made dough, I decided to go with Publix fresh dough in the bakery. In our Publix they keep the dough in a refridgerated case in the deli/bakery area. One important tip from others on the forum is to let it come to room temperature before attempting to work with it. I let mine sit for 3 hours in a metal bowl covered with a hand towel. Over this short time, the dough ball probably doubled in size and was enough to make 2 16" pies. While I will definitely use the Publx dough again, I think I'm going to try to make my own next time using a recipe on the forum.

2. How should I set the egg up?
Following the advice of others, I had plate setter down, a few steel nuts on plate setter, and pizza stone on top of nuts. The nuts give a little bit of air space. I know others have used the little feet that come with your egg. I will probably keep the same setup for my next pizza cook.

After that I cooked the pies between 500 and 550 for about 13-15 minutes. Delicious!