Finally going to attempt pizza on the BGE

I tried and tried but never achieved very satisfactory results. With the BGE, you never get sufficient top browning. I tried stones, steel, a fiddly two-stone (above and below) method, and it was all pretty much the same.

Pizza steel in oven, plus broiler. You're welcome.

I like to use this dough recipe as I find it comes out more stretchable and easier to make thin crusts with. If I'm being lazy and just want a premade dough, I go with Trader Joe's.

Don't know about specific pizza stones, as I've only used the cheaper one I was gifted.

The important thing is to let it come up to temp with the grill, never put a cold stone on a hot grill, or a cold pizza on a hot stone - room temperature pizza onto a hot stone only. Otherwise you run the risk of cracking it.

One of the main benefits of the stone is it amplifies direct heat - so if you put your coals directly underneath the stone, you'll get much hotter temps on the stone rather than indirect heat. But like others have said - this could cause the bottom to cook much faster than the top. I personally like that, but if you don't you can structure the coals/wood around the outside edge in a C shape and put the stone in the middle for more even heat. But either way, it'll only do so much.

Goodluck and post some pictures as you do it.

I made my first pizza on mine a couple weeks ago. I used Trader Joe’s dough and it was really good. I recommend making the dough very thin because it rises and gets thicker while baking. I used a pizza stone and I found the bottom crust cooked way faster than the top of the pizza. But all in all it was very tasty if you like hard crust. Next time I know to take the pizza off earlier than I think I need to

Thank you, all! Will keep you posted as I most definitely will eff this up.

this might sound like a dumbass question, but how do you all go about getting a loaded up pizza ONTO the stone?

I've attempted pizza twice on my Pit Boss using a pizza stone. The first attempt, I preheated the stone in the smoker while preparing the pizza. I had flour on the prep surface to prevent sticking but I couldn't slide that damned pizza from the prep surface to the stone. It ended up falling all apart by the time i managed to get everything onto the stone.

The second time I prepped the dough only while the stone heated up. once the stone and smoker were ready to go i quickly laid the dough down onto the stone and attempted to add the toppings as fast as I could. I thought I did a good job but the crust just cooked much too quickly on the hot stone while I was loading up the toppings. By the time the toppings and cheese were appropriately cooked, the bottom of the crust was incredibly burnt.

What are some tips for the this process to slide an uncooked pizza onto a hot stone?

EDIT: just saw BugAC's post. cooking it initially with the pizza on parchment paper for a couple of minutes might be the ticket.

I've had success with using cornmeal on the pizza peel/paddle. Dust the pizza peel with cornmeal, lay down the dough, assemble the pizza, slide onto the heated stone.

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I tried and tried but never achieved very satisfactory results. With the BGE, you never get sufficient top browning. I tried stones, steel, a fiddly two-stone (above and below) method, and it was all pretty much the same.

Pizza steel in oven, plus broiler. You're welcome.

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Same here. Eventually Got a wood fired oven that works beautifully, but the oven/steel with top stone kicked the egg’s arse for pizza for me.

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Finally going to attempt pizza on the BGE by

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Any suggestions on pizza stone?

Preferred store bought (or restaurant?) dough?

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This thread is premature. Im out

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orn meal works very well.

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I'll raise you corn flour. Its one of my tricks and works fantastic, you can use a good fish fry also as that's basically corn flour usually. Corn flour is just ground corn meal so its not gritty.

This is how I like to do it OP and it works really well for me:
1.) I use the plate setter with the the cast iron grate. Plate setter down to put some air underneath grate
2.) Get a large pizza paddle and throw some corn flour on it
3.) First pizza of the night always sucks, you just screw up the laying down of it or something. So make a cheese or something basic first
4.) With the cast iron grate, I don't get it very hot. 450* or so is all. Any hotter and you don't have any time and you'll burn your damn hands putting the pizza in and taking it out. Plus, this gives the crust time to cook on the grate and the top time to melt the cheese through.

I fired up the BGE with no pizza stone and cooked a Totinos pizza to buttery perfection. 9/10. Good luck with whatever you're doing.