Well, I'll reply to myself.
Tonight I used Steve's two stone method. 3 minutes on the bottom stone, 2 minutes on the top with grill on. The results were, in one word -- sensational.
The bottom crust has a dark brown tan very similar to the rendering of a wood fire oven. The top is crust is crispy and brown, give it another 30 seconds it would have been charred. Taste was just like a wood fire oven except for the wood fire taste dimension. The crust was crispy and inside still soft. Brilliant.
Until I hear of a better method -- all my future pizzas will be cooked this way!
In case you're wondering why I don't have a picture -- it's because the pizza was eaten wayy too quickly!