Does anyone know where to buy a pizza stone specifically designed for a
grill? The standard stones
tend to crack because of the high grate heat underneath, and the sudden
change in temp. on the top
when you open the hood. At least I have wiped out two that way.
I've never felt you could do a decent pizza on the grill. At least mine have
flopped. However
in another NG a poster makes pizza margherita on the grill. It strikes me
that should work
better than in the oven. You should be able to get your stone hotter, and
the temp. on the top of the pizza
isn't as much of an issue when you are making sausage pizza.. The thin crust
should cook in just a couple of minutes, as it should.
TIA,

Kent