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I have a big green egg that reaches 900 degrees and makes good pizza. Just wanted to see if the Bull could be similar.I haven't done pizza on my pellet grill. But my pizza experience tells me that a hotter, faster cook will be more tender "crumb". During the initial part of the cook, the direct heat on the bottom of a pizza from a stone, steel, grates, oven air, etc., will contribute to the rapid rising (a.k.a. "oven spring") of the dough. The faster heat is transferred into the dough, the faster the dough rises and more "airy" the dough becomes. After that, the longer the cook, the tougher and harder the dough becomes. Classic NY style is cooked at 550-600F and has a nice chewy dough, but not tough. Neapolitan pizza is cooked at 800-850F and has a very tender crumb much like the inside of a fresh loaf of french bread.
Air transfers heat slowly, a stone with direct contact on the dough is pretty quick, steel much quick heat transfer than stone, and aluminum, much quicker than steel. But the grill grates are very thin and don't retain much heat energy. I used to have a big 5/16" thick steel plate that I put in my oven to get that fast oven spring. If you own the Rectec steel griddle, it will hold more energy than the aluminum grill grates.
With the information above, you should be able to decide what you want from your pizza dough and find a path toward that goal. My wife and I like the tender crumb you get from really high temps around 800 +. So, that limits me to making them on my pizza oven.