When you guys use the SnS for pizza, do you add coals under the stone/steel? I did this recently without coals under and the bottom of the (otherwise wonderful looking) pizza was very light with no crustiness to speak of at all.
Can you measure the temperature of the stone? I’m guessing it should be at least 400f before you put the pizza on to cook. Sent from my iPhone using Weber Kettle Club mobile app