I have an aging Weber Silver gas grill. It's a nice day today, but a bit hot and humid. On a couple occasions when my wife has been busy, I've wanted to get Papa Murphy's pizza, but I didn't want to heat up the house with pizza baking.
What to do?
I got my pizza stone out and placed it in the center of my cold gas grill. Then I put the spurs to it, getting my grill as hot as it would go. It topped out around 500 degrees, less when the breeze kicked up. When I guessed the pizza stone was at thermal equilibriuum, I put the first pizza on. Gave it 10 minutes, then opened the grill a crack to see if it looked OK. It did. Gave it five more minutes. Should have given it one or two more. The top was nicely browned, but I was anxious about the crust in the center. Another minute would have addressed that.
I almost lost the pizza taking it off the grill/pizza stone. I used a half-sheet pan instead of a peel. Note to self, buy a peel.
Second pizza was a thinner gourmet pizza. The pizza stone was at temperature by that time and I gave it more time. I was rewarded with more GBD (gold, brown, delicious) on the top and the crust was a perfect shade of brown.
And all that heat of pizza baking is outside on my deck.