Thanks Larry and Jerry. I tried all kinds of tricks to get top heat on the bge, but no matter what I did, I could not escape that there was more heat coming from the bottom than the top. I got the closest on my XL BGE because it has the old style dome that is flatter. I basically had the pie right at the top of the egg with a tiered plate setter method from using two or three progressively smaller plate setters from my smaller eggs.
but this thing just holds it rock solid. I started the oven, went inside to build the two pizzas, came out 10 minutes later and the oven was ready at 790 dome 690 floor. I couldn't believe it because it was so easy. I told my friend that helped me with the dough that I feel like I cheated. I don't know much yet, and there is a lot to learn. I want to try some other styles as well.