I found this forum when I was trying (not for the first time) to figure out how these mythical big green egg pizzas come into being. What I quickly came to realize was, in fact, that I knew nothing at all about pizza. I have been cooking all my life but have never once managed to make a decent pizza at home.
I started lurking - trying to decipher the shorthand everyone uses - and learning about char and leoparding and cornicione. 6 or so weeks ago I grabbed a blackstone at Lowes which was a pleasant surprise because we don't always get the same products here in Canada that you see in the US stores.
My wife and I have made about 50-60 pizzas so far - just at the start of the journey. I am amazed at how wonderful pizza can be.
Here's a few pizzas from the weekend. In all cases it's Craig's sauce and if there's oil it's also his
His workflow and yeast/timing chart too...
2) Pizza Reine - jambon blanc, nicoise olives, mushrooms, mozzarella (officially I believe it's supposed to be gruyere)
3) Casalungo and pequillo pepper