Post up pics of your creations and methods.
This is a topic that is regularly posted on BGE FB groups with plenty of variations. It's actually a little intimidating.
1st attempt at pizza:
Was about two years ago and haven't tried since (until tonight) I was still new to the egg and made several mistakes. Hopefully I can help others avoid those same mistakes.
First mistake, I didn't completely clean out the ash. You need very high heat. I was struggling to get it steady over 400. Platesetter and stone definitely make it tougher. I was forcing air through it with a blow dryer to boost the heat, but it would not maintain it.
Next, I used a basic pizza stone that we had. Apparently that's a no no. Most of those aren't made to withstand high heat. I was lucky mine didn't crack.
The dough. Plenty to learn and I'm sure there are plenty of good options. I used publix fresh dough. I read some opinions and theories on theirs after the fact.
The actual space between the stone and platesetter is important for crust, bottom, and topping to all be cooked evenly. I knew none of this and I think had the pizza stone on top of the platesetter.
Lastly, I didn't let the temp hold steady long enough before blowing clear smoke. This led to smoky tasting pizza.
Overall the pizzas cooked okay temp wise, but were smoky tasting. Kids didn't like them. We thought they were okay.
2nd attempt was tonight. They were awesome! Kids said maybe top two or three of all time for them. I don't know about that, but they were definitely up there!
Adjustments/notes
Cleaned the Egg completely. Loaded the firebox and used the kick ash basket. Let it get to 550 steady and actually had to hold it down to keep it there
New tools used: new pizza stone, adjustable grate (homemade for $13 at HD)
Proper set up this time, but will maybe lower pizza a little more next time.
I was told buying dough from mellow mushroom was a solid route. Great ingredients that cook well on the egg. Unfortunately, roswell MM said they wouldn't sell just dough. Turns out Allessios would, so bought theirs. It was awesome!
Not sure what I'm missing, but I'm sure I left some details out.
Finished result. Looks good, tasted better. Crust was awesome on the bottom. Ends had some burnt spots, but barely (due to a pizza formed a little too big for the stone.) Garlic, mushroom, artichoke under the cheese. Pepperoni on top.