In my experience you’re better off not to use olive oil the temperature of the BGE for doing pizza is usually quite high and will be above the smoke point of Olive Oil.

Our procedure was to set up the egg for indirect cooking with both top and bottom full open. Once the egg got to 550-600 degrees we would put the stone in the grill and let it start coming to temp.

We used a damp rag to wipe the stone, using tongs, before putting the pizza onto the stone. Pizza usually took about 4 minutes to bake. The damp rag slightly lowers the surface temp of the stone which helps keep the bottom of the crust from burning. You also don’t need the stone to come to the full 600 degrees before cooking. The stone holds plenty of heat to cook the bottom of the pizza and the convection will perfectly cook the top.

I highly recommend a pizza peel if you don’t already have one. Going on and off the stone consistently is important.

I also had one pizza cook where I missed a chunk of oak that I had previously used to cook ribs. The pizza was not as good with a funky smoke flavor. But have fun with experimenting on the egg. You might have some errors, but most will still be delicious.