Hi! I'm testing the new forum with a simple question. 
I've been cooking pizza in my small grill using a ceramic pizza stone for a while now. At first, I would preheat the stone in the grill and drop the pizza on it. The bottom would come out very nice and crispy but the top would be undercooked. If I waited for the cheese to brown, the bottom would get burnt. So I switched to putting the pizza into the grill on a cold pizza stone. This increased the cooking time significantly - about 8-10 minutes instead of 4-5. Now, the top is browned and the bottom is firm, but the dough itself is somewhat less "spongy" as a result.
What is your experience when cooking pizza on a pizza stone in a gas grill? How do you remedy the obvious shortfalls of not having a wood-fired pizza oven?
P.S. One thing I do to ensure that the top cooks well is mixing some xanthan gum into the sauce to make it thicker. If I don't, it releases water while cooking and the middle of the pizza doesn't reach high enough temperatures.
