You want indirect heat. If you have a gas grill, light only one side (usually the left or right). Place the stone on the unlit side. If you’re using charcoal, pile the coals on one side and put the stone on the other. The goal is to turn your grill into a pizza oven, not a furnace.
Don’t have a two-zone setup? Then you’re just toasting bread over lava. Not ideal.
The temperature dance
Aim for 500°F to 600°F. Anything higher, and the bottom of your pizza will char before the cheese even thinks about melting. Use a grill thermometer, not your gut feeling. Your gut will lie to you. “It looks hot enough!” it will say, right before you serve a blackened disc.
Close the lid. Let the stone heat for at least 20 to 30 minutes. Patience is not a pizza virtue—it’s the pizza virtue.
