The three most recent pics are from two different pizzas, which were baked consecutively. Pic 1 is from the first pizza, and the other two pics are from the second pizza. The first pizza's bake time was 5 minutes, and the second was a little over 5 minutes.
I gave the grill and stone sufficient time to heat up with these pizza, and I didn't have any problems landing them on the stone (for once), which made everything work out infinitely better. I probably would have been better off pulling the first pizza after 4 minutes and change, but it's pretty hard to figure that out without opening the grill lid during the bake and letting all the heat out (which I didn't do).
Even with the higher bake time, I liked the second pizza better. It had a crispness that I almost never get with either the oven or the grill. It may have been my best NY style crust ever.
Scott, I'd really, really love to try a top stone with the grill and/or mods with the oven, but I probably won't be able to because: 1) I'm poor, and 2) This is Mom and Dad's equipment, not mine. (They use the grill a lot, which means I need to keep my setup easy to dismantle and relocate.)
Thanks for the feedback. Maybe it'll switch me into a different mindset and force me to find a good way to deliver some top heat to my grilled pizzas, which I think everyone can see is desperately needed.