Yes two different pies. Yes on the stone with the paper. I'm not so good with the peel and don't like corn meal on the bottom of my pizza. I just slid it off of the peel right onto the stone and the paper held up surprisingly well. I cooked both pizzas on the same piece of paper. When I took it off the egg I put it on that aluminum pan because of the holes in it - thought it may help keep it crispy on bottom.
I need to practice with the peel and have ordered a thin aluminum one to see if it will be any better. The one I have now is wood and it is about 1/2" thick. Any tips are appreciated.
LBGE, 22.5 WSM, 14.5 WSM, Backwoods Chubby, 26.75 OTG, Weber Performer, Ultra fast Packer green Thermapen, American flag Thermapen