Re:Pizza on the grill
For my first experiment in making pizza at home I decided to follow (almost) the directions that came with my new pizza stone. I preheated our oven and stone to 475 and cooked the pizza (a very yeasty beery smelling dough from Hawthorn Valley farms, homemade tomato sauce, mozzarella, ripe olives, roasted red pepper, and bit of black pepper, and parmesan) for about 20 minutes. It was very nice, but the dough was tough, although nicely browned on the bottom. Maybe I handled it too much...
I'll keep experimenting, but I know I'll never make it as good as the better professionals.
BTW: Sometimes fruit pies come out with the bottom crust underdone - would it work to cook the pies on the pizza stone?