I recently discovered this great board and have been learning a lot about pizza making. I have been using my old outdoor gas grill as my oven, setting a pizza stone on the grates. I am getting pizzas cooked in 2-3 minutes so the grill is plenty hot. The problem I am having is the bottom heat is making the stone too hot relative to the rest so the bottom is overcooked relative to the top. I searched and found a related thread here:
(put the main website in for (main) above - as a new member the spam filter is not allowing me to post links)
I wondered what other people using gas grills are doing to solve this - my plan for next time is to put bricks on either side to put the stone as high as I can get it in the grill, and also maybe to put aluminum on the bottom of the stone to reflect heat. The whole grill I lined with aluminum as per another post here and this helped get the cooking times from 5 minutes to 2-3 minutes. The stone is the same size as the grill front-to-back, the only gap is on the sides and this contributes to the uneven heating problem.
.. So far I am amazed at the potential for the gas grill, besides this one problem I cannot belive the quality of pizzas I can turn out. I have some Caputo 00 flour on order but have been using King Arthur flour plus a bit of pure wheat gluten added to increase the protein content. I'm just trying to get a decent Margherita pizza at this point, nothing more nothing less.