Bill, thanks. I'd planned to preheat the stone slowly. What temp are you taking your gasser to? The thermometer on my Genesis is on the right side of the front of the lid and I'm never sure about its accuracy due to its location. I replaced the Weber thermometer with a Tru-Temp.
And what heat setting do you ultimately use? Medium-high?
I was debating about somehow rigging up 2 stones about 4 or 5 inches apart in order to get better top heating for my pizzas. Any thoughts about that?
------------
Actually, Paul, I have a screen but haven't tried it yet.
Are you putting your dough on the screen, topping it, and then grilling it? Or are you cooking the first side on the screen, flipping it, then loading and grill-baking the second side?
I don't have a problem cooking the shaped dough on the grates and have been doing so for years, but would prefer to top the pizza and bake the whole thing at once, mainly because we love the chewy cornicione so much, and IMO it's better on an oven-style pizza than when grilled. Maybe it's because the extra handling when grilling the first side of the crust has a tendency to deflate the edges.
Rita