Last weekend I purchased a pizza stone and peel from the world market. And boy what a difference it makes! Used to have to lay my dough on grill,cook one side then flip it and partially cook the other side before adding toppings. A lot of times I would get burnt pizza crust or would stick on the grill. This time using the stone was like night and day, lightly dust the stone with cornmeal and I was in business. I used two splits of hickory and started it with about a half chimney full of royal oak charcoal. And after sliding the pizza on the stone I had added one small chunk of black gum . I figured I would go with a strong smoke considering the pizza is only on for about 10/13 minutes. And the mushrooms and pine nuts were individually smokes on my offset previously before I started topping it. Here are some pics. You may notice on one pic the pizza is bubbling. Never got that effect before I got this stone.