I made pizza again tonight. I used the dough that I made two weeks ago. There didn't seem to be any problems using it. This time the bottom crust turn out nicely cooked. The pizza stone was at 750 degrees and I used a screen for almost all of the time while it was cooking. I think that I won't bother taking it off for the next attempt.
One problem though. The top didn't cook enough. Well, it did melt the cheese. But I was looking for some nice browning. For the next time, I am going to turn on the rotisserie burner when the pizza is in there. I probably let out all of the heat when I open the grill and put the pizza in (as well when I check on the progress). To bad I dot not have a Salamander burner on top.
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