Made the first pizzas on my new Memphis pellet grill. I used Mike's (Essen1) basic NYC dough recipe which I been using exclusively for the past few months. The first pie (pepperoni) was cooked for 5 minutes at 575. I was surprised at how fast it cooked at that temp which is probably due to the convection effect - I also did not need to rotate the pie. Bottom was a bit darker than I would have liked. For the second pie I reduced the temp to 550, but lost track of time and it ended up being in there for 7 minutes and too dark and a bit too crispy. I got more spring in this oven compared with my CampChef Artisan oven which I used on my Weber gasser. Also, I usually CF this dough for 48-72 hours, but this was only 24 and the lack of flavor was noticeable. I'll need to tweak the time and temps a bit, but all in all, I'm very happy with the way this grill/oven performed.