I decided to try making pizza in my new Napoleon gas grill to take advantage of the ultra high heat. I put the stone in the infrared side (I have the Gemini), preheated for 1/2 an hour, and tried a pizza. Slid it in, closed the lid. Well, the bottom crust burned charcoal black within 2 minutes, with the top of the dough still somewhat raw.
I figured the infrared was simply putting out too much heat too close to the stone, and not diffusing enough around the chamber. So, I next tried putting the stone in the tube burner side of the grill. This time, cranked all 3 burners to high, put the stone in, closed the lid, and preheated for an hour. Slid in the pizza. Not quite the disaster the infrared side was, but still the bottom crust was getting too charry before the top cooked (and I LIKE a few char spots).
So, what's the trick? I can't imagine it's lowering the temp -- that puts me right back to indoor oven temperatures. What about cranking on 2 burners, positioning the stone over the third for more indirect heat? or cranking all 3 to get the temp up, but killing the heat over the stone when I actually slide in the pizza)?
Before I try these alternatives (and waste some more beautiful Mozzarella, sopressata, fresh basil, etc...), has anyone got this down?