How are big green egg grills for making pizza? I have spent years trying to perfect home made pizza. I think I have come about as far as I can on ingredients and preparation. My bottleneck now is my oven only goes up to 550 F. I'm not willing to play with it to disable the self clean door lock, so my oven just ain't ever gonna cut it.
My ideal solution would be an outdoor brick oven. They are expensive, though, even if you build it yourself. Also, not portable in case I have to move.
My understanding is the green eggs can generate the high temps needed for really good pizza. Does anyone here use them for pizza?