I learned that knuckle flesh melts instantly when it comes into contact with stainless steel at 900 degrees! Lol.
Honestly though. A couple things...
1) Get a good thick pizza stone. I bought a BGE one.
2) Preheat for longer than you think. 45 minutes is good.
3) Splurge on those funny looking pizza spinner forks Kettlepizza sells. Makes turning the pies much easier.
4) find something long handles that you can brush or scrape the stone with between pizzas. The residual flour or cornmeal left on the stone between pizzas will burn black and then discolor and add a burnt taste to your next crust.
5) Less is more on toppings. Use high quality ingredients sparingly or it will take to long to cook the top middle before the bottom and edges burn to a crisp.
6) Let your dough rest a room temp for a few hours before using. It'll proof and increase in size and get nice airy pockets. You want those. One store-bought ball/bag I separate into 4 smaller balls and end up with 10" pizzas.
7) DO NOT BITE INTO A 900 DEGREE PIZZA. Seriously. Just don't.
If you have a spare grill foil it with heavy duty foil and place on top of the Kettlepizza before putting on the kettle lid (top vent closed). The foils did not melt and the tops of my pizzas cooked much quicker. Less wasted heat upstairs. It forces the hot wood flames to literally curl over top of your pies.
That's it for now. I'm sure I'll think of more later. Pizzas on the grill has really been a learning experience for me. Lots of trial and error. Usually the errors are still edible. Sometime not. But with experience I'm getting better. I remember the first time I tried a pizza stone (electric oven not charcoal grill) and I didn't know I had to preheat the stone. What an absolute disaster... But we still ate the topping and melted cheese. Lol.
Enjoy the journey. Cheers!