I'm interested in trying out pizza on the gas grill but am overwhelmed by all the opinions. My primary questions are the following:
1) pizza stone or directly on the grill?
2) if pizza stone, what type to get that doesn't crack and will last (I don't want to spent $100 on the William Sonoma one with a thermometer)
3) if it does crack, does it matter?
I'm interested in crispy, thin crust pizza and from what I can tell the stone may be the best way to go. Directly on the grill sounds interesting, but sounds as if the taste may be nice and smoky, but the crust may be tough. Appreciate any thoughts.