First off, I grew up on Hogan's Heroes!!! Great show. Wish it was still on in replay. "I know nothing....", Sergeant Shultz.
Here is what happened on my attempt. I have a 36in DCS BBQ. I put the granite right in the middle of the Q. It is oval'ish in shape. 17" x 15" inch. The DCS has 3 burners. I put the left and right on, leaving the middle off. I started off at medium. Let it run for about 15 mins. I have one of those infrared temp guns (mainly use it to entertain the neighbors cat), the temp after 15 mins was close to 200 degrees on the granite, it was about 15 degrees hotter on the edges of the granite and the middle was about 175. I decided to turn on the middle burner on low. Low gets me about 250F when cooking meets. 30 mins later I checked it and the edges were up to 380F and the middle was up to 250F or so. I turned up the middle to medium heat. Medium normally gets me about 375F. 45 mins later the outside edges of the granite were about 475F, middle was about 400F. I left as is. At 1 hour the edges were about 525F and middle was at 510F. I turned down the left and right burner to medium, turned down middle burner to low.
I then made a bad looking cirlce with my dough, put it on a piece of cardboard with cornmeal dusting. Cardboard was from the side of a case of wine. I then slide it on to the granite. It took about 9 minutes to get a perfect color on the bottom of the pizza. The top edges where slightly brown but not really. Middle of pizza was bubbling slightly. I did spin the pizza every few minutes. The front of the granite on the front edge of the BBq was about 20 degrees hotter to it seem to make sense to spin the pizza. I pulled the pizza off, edges were still mostly white but clearly cooked. The DCS BBq has an opening at the top back. It is not enclosed like some bbq's. I think that is why the top didn't brown. Using tongs I yanked the pizza onto a pizza pan, threw on the broiler to high and finished it off for 2 mins to give the top a nice colored brown.
The wife thought I was creating a disaster but then she had a piece and was surprised at how good it was. 20 years ago she made pizza's at Little Ceasar's. Clearly she didn't know what I was doing as i made this pizza because she stood out front waiting for a truck to show up....
1st pizza was white wine based dough (3 cups of flour, yeast, honey, 1/4 cup of white wine, water), ricotta cheese as the sauce, drizzle of honey, cooked bacon, fresh thyme, and seedless red grapes. Yes, gourmet foo-foo pizza. No greese, lightest pizza either one of us ever had. Excellent. Excellent crunch, dough was cooked perfectly and thick on the edges. Surprised myself. Having read some discusssions about granite I thought I was going to blow the lid off the bbq from the granite exploding. Didn't happen.
2nd pizza, red sauce (roma tomatoes, garlic, olive oil, pinch of salt, reduced down on stove), cheddar, ham, pineapple, mozzarella, and some a bit more cheddar. It came out awesome as well although I did put it in the oven for 2 mis to color the top. Wife loved it too.
Granite worked well, bottom didn't burn at all, crust was excellent.
Cardboard from a case of wine makes an excellent and cheap peel.
While the wife liked the lack of greese, I will put pepperoni, sausage, etc next time.
Granite doesn't explode, at least not the 3/4 inch stuff. Note that I put the top (smooth side/counter side down), rought side was up. I could really see how dry it was. The cornmeal did not burn, it just turned a nice golden brown.
I will try the good stuff flour and do San Marizino tomatoes.
I may also try spinkling sugar on the edges of the dough so I don't have to brown edges with the broiler. I have a lid to my wok too that I may try putting over the entire pizza to see if that browns the edges on top. I think my problem in this area is that the BBQ again has that opening at the top. When I do steaks on the BBQ it gets up to about 750F which is great for searing but I also think it is why the top is open on the bbq.
I will also use the smoker tray next time. Cherry or apple wood seems like it would be good.
My wife said lets do duck confett pizza next time. I guess that means it was a winner.
What I find odd is that my wife once worked at little ceasers and now she wants to put duck on a pizza???