A few years ago, a Michigander by the name of Willard Gustavsen invented a device called the 2Stone Pizza Grill, whose original incarnation was a sort of grilling accessory that contained, yes, two pizza stones. Gustavsen has designed two additional upgraded devices since then. You can see them in action at the 2Stone site I just linked to — and/or you can look at the results from Jim R. right here. —The Mgmt.
Last year we did a big back yard makeover, and while I considered doing the serious masonry pizza oven thing back there, the time to get one up to temperature, and the relative remoteness of where it would sit from kitchen prep areas, led me to decide to get a 2Stone pizza grill to put on my gas grille. I'm getting pretty good results by taking the bottom stone to about 700F (as measured by an IR thermometer gun), then turning up the burners to full blast while the pie bakes (about 3:30). The 2stone doesn't trap hot gases above the pie as well as a masonry oven, so I often finish with a couple minutes under the broiler in the oven. Based on the number of people who pester me to have them back over after their first try, I think I'm doing something right.
Above is a white pizza: olive oil, Gruyère, pitted and halved kalamata olives, speck (smoked prosciutto), and fresh sage from the garden.
A more pedestrian pie with San Marzano tomato sauce, fresh mozz, sopressata, and fresh basil from the garden.
Made two more for the group, but that's all the pics.
In summary, the 2Stone has been a good compromise for me. I can warm it up in less than 30 minutes, bake my pies up on the deck right outside the door to the kitchen, and get results like this. Win!
Nice. Thanks for the report on the 2Stone, Jim. And "pedestrian pie," my ass, with regards to the sopressata pizza. If that's pedestrian, I'd love to see whatever's less than pedestrian — I'd still eat it.