Pizza
Pizza
No thermometer. Pull it when the base is crisp and the edge has blistered.
On the grill
Get the stone or steel properly hot before the first one goes on. A base cooks from underneath, and a cold surface steams the dough instead of crisping it.
Lid down. The top needs radiant heat from above or the cheese is still pale when the base is done.
Build it on the peel, not on the bench: a dressed base left standing sticks, and a pizza that will not slide is a pizza that lands folded.