Summer's come to Sacramento; it hit 103 today. Pizza was on the menu for dinner, but there was no way we were going to fire up the oven. So I put the baking stone on the gas grill and turned it up to high. After a while the thermometer was pegged out at 650F.
Slid a pizza onto the stone, closed the lid, and waited 5 minutes. The top was underdone and the bottom was black. Turned the burners off and left the top open for a while, slid on another pie, and turned the burners back to high. Same result.
Has anybody here successfully made traditional pizza on a gas grill? If so, did you run into this problem? And were you able to overcome it?
Thanks in advance for any suggestions.