pizza on WSM - tips?
I'm thinking of doing a pizza on the WSM. Any advice?
Top rack or bottom?
Charcoal or wood, or both?
Pan or straight onto the grate? (pan with holes?)
Lessons learned I can learn before learning them the hard way?
Also any good pizza dough recipes greatly appreciated. I have a great little pizza shop that sells me the raw dough for < $3, but I like making my own as well.
Thanks in advance!
Semper Fi, and Roll Tide!