I started this over at
http://weberkettleclub.com/forums/grilling-bbqing/having-a-go-at-pizza/ mostly looking for further tips. Now that I've got pictures, it seems like the final report should go here.
Here's the setup with firebrick on my 26.
Got one put together and ready go go on the fire.
OK, lets go! C'mon! Go! <sigh>
It needed more time to really get going. At the hottest, I could measure the bricks at close to 600°F and now we're cooking!
I had quite a list of ingredients including fresh mozzarella, provolone, parmesan with tomatoes, mushrooms, red peppers, anise bulb, onion and kalamata olives and some fresh parsley and basil. I also drizzled some garlic fortified EVOO in it as well. I know it sounds like a confusing list of ingredients, but the flavors worked together and tasted awesome!
The crust was OK. It did not fluff around the edges but instead became crispy. It was a little less crispy under the topping.
For my first effort I'm pretty happy (and pretty full!) And we have pizza left over for breakfast.