Hello...anyone else have the lodge cast iron pizza pan? If you do or do not, what is your setup for cooking pizza on the weber?...Pizza stone, cast, direct on grill? I have seen the kettle pizza attachment but think it is overpriced for what it does but maybe I am dead wrong..my first couple of attempts at pizza on the weber were ok but still get better browning in my oven set at 550 with the lodge cast iron and my kamado is good too but because it is a cheaply steel kamado I am concerned about high temp cooking over the long haul
I would love to move my pizza cooks outside full time 1 for flavor and 2 to keep temps down in the house during summer
Would love to see any photos of your set up