Grilled Pizza

[Trucha]

Did you use a stone on the grill, or pre-bake the crusts a bit to prevent them drooping through the grates?

No, I don't use a stone. Remember we are cooking directly over the heat to make the bread. Once the pizza dough hits the grates it's cooking; so, there is no time for the dough to sag. Prime the grates of the grill before putting the dough on.

BTW, I use only charcoal, briquettes or lump. My Silver Smoker can get nice and hot. I put in a soaked hickory chunk for smoke.