Pizza on the Big Green Egg

Setup as you described, but put something between the stone and plate setter to get the stone higher in the dome (for top browning and to insulate the crust a bit). Try the green egg feet, or a few inch and a half segments of copper pipe, or a couple of firebricks set on edge. Timing is difficult, as it depends on the crust....hydration of dough, thickness, amount/kind of toppings, etc. at 600, with high hydration thin crust, light toppings, I'd say 5-8 minutes.

Have not egged a pizza since I got the Baking Steel....it works great in the oven with the broiler assist.

Also, making a round pizza is hard as hell. Mine all have turned out looking like continents.

We went to a Florida Eggfest in Melbourne and one of the cooks was cooking pizza. He used store bought Pizza dough with a little pizza sauce spread on it, pulled barbecued beef brisket and mozarella cheese topping. He had a line of people waiting for them.

I like to work my crust on a sheet of parchment paper. I use this to move the dough onto the pizza stone and brown the crust a bit, slide the crust off the grill, add toppings (not too much to weigh the crust down) and then back on the egg until done.

I like a bubbly crust with some char and this works for me.

I second the parchment paper