My first try at pizza

[bwb]

It was ok but I learned a lot.

More indirect heat, thin we crust and less cheese.

Any other tips?

[Tim in PA]

How long did it cook for?

[DirectDrive]

Looks tasty !

One thing that I do is to raise the pizza stone off the grate to try to get the top and bottom cooking at the same rate.
I cook direct on the stone and use parchment paper for easy handling of the pie.
There is a vegetable basket under the stone which raises the stone about 3-1/2"....some use a pair of bricks to accomplish the same thing.

[bwb]

Cooked about 10 min... I think raising it up may help the top cook faster .

The parchment paper is a great idea. I tried to use the peel and just shake it off but the dough was too soft.
Had to start it on the pizza pan and then move it directly to the stone.
I may precook it some next time.

Do you guys put the fire right under the stone or around the edges?

[DirectDrive]

Cooked about 10 min... I think raising it up may help the top cook faster .

The parchment paper is a great idea. I tried to use the peel and just shake it off but the dough was too soft.
Had to start it on the pizza pan and then move it directly to the stone.
I may precook it some next time.

Do you guys put the fire right under the stone or around the edges?

For me, raising the stone made all the difference....both sides need to cook at the same rate.

Get your "pizza oven" up to temp first....I'm in the upper 400's minimum and probably a little higher.

I use the Weber baskets placed outboard and this keeps the fire away from the direct underside of the stone. I may add another pair when I try my hand at Neapolitan.