Well I tried a frozen Dejourno's used the oven instructions, that was a disaster. Burned the bottom bad. My wife's pizza stone I used was back on top. I think I am going to heat it up in attempt to clean or just buy another one. I need directions for store bought and home made if you can help or steer me to some informative sites. ingredients, temps, times and such. I saw parchment paper in another thread to place the pizza on, but it said 420 degrees was max temp. Thanks for any help!

I'm not sure how you fouled up. I followed the directions on the box for time and temp and my first bordered on being overcooked but it wasn't bad. The one thing I learned was that the ceramic grill cooks hotter and faster than an oven set at equal temperature. Reduce the time and temp a little and monitor it more closely next time. You'll get it down. Don't worry about a black stone. You want it to become seasoned over time. I've never done the parchment paper. Putting a thin layer of dry cornmeal on the stone to keep it from sticking has always worked for me.

First of all, you need to slap yourself for putting a frozen pizza on a ceramic grill. After you have done that, then do it again.

Get you temp up to about 600 degrees. Set the pizza stone in the grill and let it heat up for about 5 minutes. You can either sprinkle cornmeal directly on the stone just before adding your pizza or use parchment paper. You should make your own dough but you can try to balls of dough at Publix if you not good with making your own. I usually will put the dough on the stone and let it cook for about minute or two without any toppings and then remove it and add toppings of your choice. Return to stone and cook until cheese is melted.

I've cooked many a frozen pizza on my BGE and about the only time I've come close to slapping myself was because I didn't cook another.

I prefer the homemade but some days they just aren't meant to be.

A DiGiorno's pizza cooked on the BGE with a few fresh veggies added and sprinkled with more cheese is still better than anything that you can get delivered to your door.

To each his own. I personally don't cook frozen or canned foods. If I can't get it fresh or make it from scratch, it is not going to find its way in my kitchen. Too many years of cooking and preparing food I guess. I cook a lot and I will just leave it at that.

Thanks! Just need more practice!

a frozen pizza cooked in BGE isn't going to taste any different than a frozen pizza cooked in an oven.

You couldn't be more wrong. Either you've never tried it or your taste buds are broken. The cheese actually takes on a hint of the smoke that you only get from a charcoal fire, not from an oven.

In my experience:
You must cook indirect
Open Dough and let it sit for about an hr. beforehand .I used pills bury in the can. This helps it not be so "wet". A light dusting with flour on the bottom won't hurt either. Fold corners in and beat them down if your stone is round.
Put lots of corn meal on the peel. Build pizza on the peel.
Pizza stone is on the grill right after it is lit, so it is same temp when u put it on.
It needs to be Hot / full temp, no shortcuts. Bottom will stick otherwise.
Good luck & be careful transferring. The corn meal comes into play here. Think ball bearings.
Somewhere around 500 plus worked for me.
Be prepared to do couple or a few to make it worth your while.
Mine takes 10, 12, 15 mins max depending on temp.
It is worth figuring out.
Good luck!

Corn meal is your friend.

Thanks