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It's better to answer multiple times, than to not answer at all! I appreciate the answer. Did you ever use diastatic malt powder in baking, whether for pizza or something else?

Can you describe the setup you use with your WSM, or if you have a pic from before, post that? Do you do anything to deflect heat from the top, back down to the top of the pizza?

Found the dimensions: https://www.amazon.com/dp/B0C4M7VL4B/?tag=tvwb-20 I'd maybe want one a little longer (width is fine). Otherwise, seems worth trying. Maybe another dome might have better dimensions that I'd prefer.

Nice find with that dome! What are its dimensions? I am currently looking at my setups, trying to decide what is the best / easiest. That dome on the WSM might be better than what I currently have. It looks like an easier version of a Kettle Pizza. Since it has a top built in. I have...

What made you decide to use chips instead of chunks, other than the fact that you'd never used chips before?

Thanks! A few years ago, I started making fruit granitas. Now I know there's a beer version too!

So, what are people having now?

It seems like you've made pizzas on both a charcoal grill, and gas. Do you have a preference? BTW to others, I didn't have an issue with how my 3/8" 24 lb. Dough Joe actually performed. It's just too heavy to carry around through the kitchen to outside. Or to back inside to the sink for...

Ok, I just re-read my thread title. I understand the confusion now that I caused others. I should have said "Different pizza stones and peels", since I was considering both, with the main focus on stones / steels. Sorry everyone, I didn't create an accurate thread title.

Thanks everyone. I think I'll go with: * Emile Henry Burgundy stone. * 14" windscreen. * Keep my current pizza peel.

And that cart with the Performer looks cool, I hadn't seen those before.

What were you cooking on in the past year and a half? Nice, thanks for sharing. Good to see families enjoying good home cooked meals together.

So you put the pizza screen on the steel at the beginning, then remove the screen near the end of the cooking process? Having a separate peel for launcher, and one for turning, is another idea I could consider. Instead of using the same one for both, which is what I've been doing.

Most of the time, Kettle Pizza on WSM. Sometimes on gas grill. I have not decided which is better / easier.

Looking for a new stone first. My second question was whether getting that peel I linked to, would be a better one than the current metal peel I have.

I remember reading about those, when I was considering options in 2016. Is the inside part of the diameter (within the rim) 14.5"?

So, when I started making pizza on the grill in 2016, I bought a 3/8" thick Dough Joe. I've hated it since the beginning. 24 lbs. is too heavy. Considering I'm still looking for something about 15", which of these do you think would be best? 1) 16"x14" baking steel, 13 lbs...

What are some other foods you and your daughter like to make, on the Performer?

So, when I started making pizza on the grill in 2016, I bought a 3/8" thick Dough Joe. I've hated it since the beginning. 24 lbs. is too heavy. Considering I'm still looking for something about 15", which of these do you think would be best? 1) 16"x14" baking steel, 13 lbs...

I think I did pretty good this time. This is the most evenly baked roll I've made. Usually when I take it out of the oven, and remove the wax paper, I can see problems right there. Looking at some of the previous pictures in this thread, it would be crumbly, or one part of it would be burnt...