First pizzas on the Big Green Egg for the season—practice that’s desperately needed, based on the first couple of attempts. The dough was a same-day sourdough ferment, using all-purpose flour.

First pizza stuck to the peel, so it lost its shape
Hot coals in the Big Green Egg
Second pizza looked better, but burned on the bottom
Third pizza was perfect - crisp on the bottom, with a good chew and lots of melty mozzarella