Thanks for all the kind words. I still have a handful of areas I would like to improve. For instance, the bottom of the pie blistered quite a bit and had several small holes in it. I guess that was because I stretched a 16" skin out of a 12.5 ounce dough ball and it may have been a little too much for the small ball. So next I'll try a slightly bigger ball. Also, I'm still getting a few too many bubbles here and there. The rim is still a little too large for my liking and I'm woefully behind on perfecting the sauce. On another sour note, my poor basil plant cannot keep up with the current demand for it's leaves. That's why I had to go with dry spices.
Steve, to answer your question, it all depends on how long I pre-heat the grill. Tonight's effort took just under 3 minutes with a pre-heat of 30 minutes or so. I tried to pre-heat longer than 1/2 hour before, got a sub 2 minute bake time and badly warped my hood.
I cannot begin to tell you how much the Polly - O Fresh Mozzarella cheese has helped in the overall quest to get to a convincing home version of Patsy's. I'm going to get real fat, real soon.
I would also be interested in constructive criticism from the forum's membership on ways to further improve the pizzas photographed above. I realize that it may be difficult to make judgements from the photos but other than my comments above, I am at a brick wall.