Thanks again, Mike! This was my third time with the recipe, and it just keeps getting better each time. This time, I made the dough last night, then stored it in the fridge as per the recipe. Then a warm rise for a couple hours today. Seemed to give it a better flavor and texture.
But the real improvement was having my wife help out (she was busy with other stuff the last two weeks). She's stretched a lot more pizzas than me, and was getting some great results. Plus she had all the mise and such to make some really tasty pies (Margherita, sausage/roasted red peppers/spinach, mushroom, cheese), and they were so pretty too. Best of all was having someone to share the prep to minimize downtime on the grill-- I find it pretty easy to get the grill up to 600 or so, but hard to keep it that hot for long enough to bake off four pies, besides the 30 minutes or so to get the stone slowly up to temperature. It's really fun to face down that challenge, though.
Do you prefer wood or metal peels? I've got a wood one that is pretty thick, and I'm thinking that metal might be easier to slide the uncooked pie off of.