I took a step into the dangerous world of trying to get pizza done outside.
I had this propane grill sitting in the garage and decided to have a go to see what kinda pie it would produce.
The first setup I tried completely covered the grill surface apart from an inch on the left and right, the top heat was not adequate but it wasn't far off and heat up time to 600f was 30 minutes with the burners on preheat.
The second setup I tried (Picture one) worked really well with the tinfoil deflecting the heat down on to the top of the pie but the heat was to heavy on one side and burnt one side within a minute as you can see from the char outline.
The second picture, you can kind of see what I did today, moved the back bricks over so there was an even gap on both sides, the tinfoil deflected the heat down well but it could be a bit more intense.
I don't know if I need a top stone or some kind of metal deflector which will give me more top heat but it was 'OK'. I may try and use more foil to make a more rigid deflector closer to the pie out of the foil as it seems to be handling the heat for now.
All in all, not bad, this pie was done in 4 minutes. It's a good start.
FYI: The basil was put on the pie at the end of the cooking time.