I nailed making and hand tossing pizzas down solid the first time in the oven (I use a Fibrament-d baking stone).
Everyone that has them say they are one of the best pizzas they have ever had.
The grill, I know what I need to achieve which is less heat from the bottom (the stone) and more from the top.
the problem is you are supposed to put the stone on then light the grill (never put a cold stone on a hot grill).
Well, if I do that, the charcoal lighter stays in.
However, I may throw the bbq gloves on next time, grab the stone out, pull the lighting can out and spread the coals out towards the edges more. This will allow more heat to rise around and less direct heat from the bottom.
Eventually I plan on getting another fibrament-d stone for the grill anyways so that may be sooner then later.