then will pull it out, put on the toppings, and finish it off.

set up is grate with platesetter legs down. pizza on the platesetter in a perforated pan . you could do raised grid, pizza stone, pizza on top of that

the pan keeps the boton from getting black, while allowing time to brown the toppings.

i wish i took a pick of the crust underside, it was perfect, best ever. and the wife likes the crust thin, so this is the only way i can manage them without burning. temps are maybe 550-600.

with toppings on, it can take maybe as much as fifteen minutes. but it looks and tastes like 800 degree pizza to us.

here's the set up...

and here's how thin the crust is...

fire is hot enough to crisp the onion on top, but i don't go mental and gun her up to 800....