This July 4th my friend wants to use his new BGE to make pizzas. I have read the "Pizza on the Egg" thread and understand that we should use the stone at or near 600 degrees. Thanks to Unta and Detlef for that thread.
My question to you all is that we would like to make our pizzas entirely from scratch, including the dough. What are the best recipies and how will this work on the Egg? Please advise and TIA