So, I tried pizza again after watching the recommended videos on temperature control (and reading all the tips given to me here). I think, after, all the information I consumed, I did a fairly good job of controlling my grill and not getting run away temps. I kept my temperature between 350-400, using only one basket of charcoal and filling it as needed. This, I think, did not give me the temps necessary to cook my pizza thoroughly.
When using glutenous pizza dough that's fresh, should I keep my grill at 425-450? Should I use both charcoal baskets and keep the pizza away from sitting on the burning coals so I don't burn the hell out of it like I did last time?
Any tips for a newbie?