Oops - I think I accidentally locked the thread after my last post.
Anyhow, I gave it a go. I think there is some potential here. I definitely got more top heat, but I still have not dialed in the top/bottom balance. To further complicate matters, it started pouring rain just about the time I was ready to bake the pies and my grill is not under cover. Have you ever tried launching pies off a peel that is getting soaked with rain. Argggggh. As you can see the second pie (pepperoni) stuck to the peel and ended up oblong.
In general, I find working with the grill to be pretty tough in terms of managing temps. First I overshot the stone, then it got too cool. Too much top heat, the not enough, etc. It feels like a bit of a juggling act. You can see of the pepperoni pie, I let the stone cool too much and the bottom was a bit underdone compared to the top. I also lit the IR burner sooner. Also, despite turning (i thought quite a bit) one side of the pepperoni pie gut burned by the IR.
Sorry for the half-chewed photos but I was hungry!
To further complicate matters, I was working with a higher hydration dough than I have in the past - 63%. I also lowered the oil back down to 2% which definitely resulted in a chewier dough.
so many variables . . .