I'd settled on my Stok pizza stone for awhile. For those not familiar with it, it allows you to not have to use a cook grate, is thicker than most, and is a large diameter that helps block heat from the bottom of the pie. For a simple setup, it's reliably OK.
Couldn't find it yesterday; might be in storage. And all of my thin pizza stones I never liked are gone. So I placed my Brinkmann water pan upside down on a sacrificial cook grate, with a largish round aluminum pizza pan supporting the pizza.
https://www.amazon.com/Brinkmann-812-0002-0-Smoker-Charcoal-15-Inch/dp/B0049EYYCS <<-- still available.
Fuel was 1 full chimney + a small log from an apple tree. The fruitwood makes the heat and extends the heat time a little ... the upside down water pan shields the bottom of the pizza against heat ... so does the largish metal pizza pan.
I only used one charcoal holder, off to one side, because I wanted the rest of the charcoal to be more dispersed, not
concentrated under the pie. The burning fruitwood log consumed most of the charcoal holder, with similarly lit briquets poured on top and spilled over around the charcoal holder. I took pains to remove briquets from touching the bowl of course.
Rotating the aluminum pizza tray after a few minutes, I was able to do 3 frozen pizzas one right after another, quickly and all with great results! It was the first time I was able to get
sustained high heat. My red turned dark maroon all over. And yes the lid still fit. Best crust evah!