I use a full chimney of charcoal, I spread the coals out into a circle around the bowl...no coals in the middle. As you can see in the pictures I raise the pizza up off of the grate. The heat will circulate all around the pizza without burning the bottom of the crust. I do not preheat the cast iron pans...I just put them on cold to the very hot grill.....something you need to avoid if you are using a stone! I judge when to take the pizza off by the color of the bottom of the crust...I take a spatula or tongs and lift the edge of the crust up and peek at it. I will pull it when it starts getting golden and then take it off or out of ( depending if I am using the pizza pan or a skillet) as soon as I can so the crust does not continue to brown or burn since the cast iron will be VERY hot. I used to do the indirect method for pizza but the way I do it now I do not need to do anything to the pizza once it goes on the grill....no turning or fussing and it will bake even. I use the same setup for some other baking items like, Cheesecake or German pancakes etc.....I still use indirect for baking something in rectangular pan....since the ring of fire method would bake the ends too fast and burn them by the time the rest of the cake or whatever was near being done.