I have recently been trying to master the art of making this style pizza on the grill since you need to get the temperatures around 800 degrees or so. I was able to cook the pizza in about 2 minutes with a wonderful thin crust adapted from a recipe in Peter Reinhart's Bread Bakers Apprentice Book. The dough calls for a slow cold fermentation process which developes the flavor nicely. The problem I am have is that the crust gets very dark on the bottom in a short amount of time, thus the heat. Should I raise the stone a little with a few bricks or should I maybe just take it off earlier and finish the toppings under the broiler, the later suggestion would be a NO NO in the real world of Napoletana. Any suggestions ??