I do Papa Murphy's on my RT590 at 400* on my aluminum 16" (perforated) pan. It takes 18 to 20 minutes almost every time. I get nice browned edges, and some browning on bottom of the crust. Either thin or regular crust. Prefer the regular crust, as the thin is too thin for me. Pizza comes with a thin cardboard under it and you leave that on when cooking. I tried a Costco pizza last year and it was good also, (had too much pepperoni, which I thinned out). Seems to cook better on the smoker, than in oven but don't know why.