I will be cooking Master Class pizzas according the one described in The Pizza Bible book (starting on page 4 of the book) on my XL Big Green Egg BBQ over charcoal with the place setter and a heavy 20 inch wide pizza stone as described in the book. This is one American and one Italian pizza using Tony's multi purpose dough outlined in the book.
Looking forward to my first professional pizza as described in The Pizza Bible. This charcoal grill can be taken up to over 1000 degrees Farenheight if I want to take it there. Tony said in the Pizza Bible that he used this grill in the past on occasion on this grill. Tony uses this grill at a lower temperature than it is capable of reaching. He suggest 550 to 575 degrees Farenheight. However, at other parts of the book Tony likes to really cook the Pizzas at the higher tempurtures that a commercial pizza oven or wood done pizza oven can reach. Should I experiment or does anyone have any words of wisdoms?
Also, should I try wood chips with the charcoal on one of my pizza BBQ's? If so, what kind of wood would be recommended?