I experimented the last 2 weekends on the grill and I got good/bad results.
By far the best pizza I made. By the 3rd pizza I was getting really good....crust had just the right amount of charing and the top was just starting to bubble and brown. Couldn't have been happier. My standard Weber gas grill had a temp reading around 750 degrees.
My stone broke. I heard a pop after about an hour and half but figured it was just the grill expanding or whatever from high heat for so long (it was a new grill). Well after the party I let the grill and stone cool down and that's when I realized it was broke. I'm still not sure if my stone broke from the high heat, or from shutting the grill off and the stone cooling too quickly.
1. Aluminum foil shiny side down on grates.
2. Big cast iron skillet, sitting normally (like you would actually cook in it)
3. Pizza stone on top of skillet.
1. make pizza
2. have pizza assistant open the grilll just enough to slide pizza on stone from peel
3. Cook for 3-4 minutes and remove
The key was a quick transfer and letting the stone heat for at least 20 minutes IMO.
I personally like Tommy's setup and might try it myself but I have 1 thing that is preventing me from doing it. I don't want to keep breaking stones everytime I do it.....it would get expensive. I like Rubino's idea to have a specialty stone made but I don't think I have anywhere around me that would do that. Could I use stones people use in brick ovens to cook on?
I was originally going to build a brick oven but I got such good results with the grill the oven project will be delayed, possibly indefinately.
So does anyone have ideas for something other than a stone to cook (or quarry tiles, as I'd assume they'd break easily too)?