3. Any other issues you see with this?
Joe, I've done some experimentation with using a gas grill for baking pizza.
There is typically no problem getting the stone up to temperature. In fact,
the problem is that the stone gets too hot while the temperature on the
top side is too low. As a result the bottom burns before the cheese and
top side crust has chance to cook properly.
So real challenge is to get the stone to just the right temperature while
maintaining enough heat on the top side to cook the top and bottom
Some things that might help to get the bottom & top heat equalized
is to experiment with various thicknesses of stones. Too thin a stone
will rise in temp too quickly. Too thick a stone will take too long to
heat up or not heat up enough.
To get the top side up to temperature you might try limiting the
space above the pizza with another stone and/or insulating the
lid to keep the heat in.
Any which way you go, I advise you to invest in a few thermometers
so that you can accurately monitor the air temp just above the pizza
as well as the stone temperature. You can use a wood stove
thermometer, an oven thermometer that stands upright, and a
handheld electronic infrared thermometer.
See reply#4 at link below for details of my gas grilled pizza experiment..http://www.pizzamaking.com/forum/index.php/topic,7190.0.html