re: Pizza on a BGE..

My stone broke and I never had much luck with it so I never replaced it. I use my cast iron grate now and it works great. I highly recommend if you have never tried it. Oil it well and it makes a great crust on the bottom.

I prefer it about 550 degrees. Over 600 and the outside gets burned to hell before the inside cooks. You really need an extra large BGE to do any sort of decent sized pizza because the plate setter is not big enough to outside gets burned unless you make pretty small pizzas.

Also, if it’s hot as hell its hard to place the pizza right. Do you have corn meal OP? Highly recommend to help slide the uncooked pizza into the grate/ stone.

The 2nd hardest part to figuring out the temp that works for the crust and type of pizza you like, is the art off placing the uncooked pizza on the cooking surface. Do you have a pizza spatula OP? Or otherwise how will you place it on your stone? When it’s 600+ degrees you don’t have much time for error before your eyeballs burn and if you set the dough wrong it’s not gonna move lol.

So I have a wood pizza spatula I place a good bit of cornmeal on. Get the dough/ prepped pizza on the wooden spatula and practice sliding it around on it. Kinda like moving a pancake or crepe in a skillet. Then you place the pizza in the back of the BGE and slowly slide it off from back to front. Hard to explain, it takes a little practice though.

Then to remove the pizza I use my fish spatula, long and thin spatula, to lift up the front of the pizza and slide my pizza spatula under to fully pick it up.

Again the removal is not easy with a super high heat.