I cut the bottom out of an old charcoal grill ( it looked about like a Webber ) to use what was left for a pizza oven. It sit on a grate on a grate on my fire ring with a wood fire / coals under it. The pizza goes in a cast iron frying pan. I put that pizza pan inside another cast iron pan to cut down on direct heat on bottom. I should have had a little more fire under it. But it was good. I am still working the bugs out.

I've found it more difficult to get the crust crispy before the top is overdone. I use a stone on my gas grill as hot as I can make it. 12 minutes and it's pretty good, but could use a little more time on the crust. I think, I'll let it cook a couple minutes before I close the lid next time. I pre-make three crusts at a time and cook each for 5 minutes at 450, then freeze them. The crust I have been making lately take all day to make an they are much better than past experiments. I also see, you are making the same mistake I did, putting 4" of toppings on and hoping for perfection. To be fair, I would love to be able to make a pizza with a nice, crisp crust with all those goodies on top!

Looks good!

Oh that looks good. But you didn't invite us.

This was a sour dough crust. The first one I made was on a total of six minutes. This one was nine. I used less fire and wish I would have had more coals before I put it on. I will be doing more to get the hang of it. My wife and some friends did pizza in a glass kiln at 900 degrees. It was done in three or four minutes. They say pizza is best cooked with high heat. I do not own a gas grill, so I would not have a clue how hot they get. backroadsarcher I want to make sure I have it down before I go to cooking for a bunch. I don't want a mad mob on my hands.

Looks like fine eating Mark!

DEEP DISH!! Nice!