I'm looking for some advice. My father and I - both big fans of making pizza and this site - are going to experiment cooking pies with a Big Green Egg this weekend. We're looking to produce a 12 to 14-inch pizza that, style-wise, falls somewhere between a Neapolitan and New York pie. I've made pizza on both charcoal and gas grills before and ended up with mixed results.
I hate mixed results.
Like many others who contribute to and visit this site, I'm fairly well versed in many of the techniques shared here. So, I'm not an absolute beginner. Still, you can never learn too much or make a pizza that's too good. And, besides, this green monstrosity has me a little a little freaked out.
With that in mind, here's my plea for help: Who out there has had good success with the Big Green Egg and pizza? What's your secret?
Thanks in advance.