Flipped sheet pan works better than a stone

Yes, you can grill pizza without a stone, but don’t just throw dough on the grate.

The real trick is using an inverted heavy baking sheet or a cast iron skillet as your makeshift stone. Put it on the grill to preheat for at least 10 minutes – let it get screaming hot. Then slide your stretched dough onto it (you can assemble the pizza on a floured peel or parchment paper, then slide off onto the hot pan). Close the lid, and you’re essentially running a tiny pizza oven.

Two things matter: indirect heat and a hot “floor.” Set up your kettle for two-zone heat – coals on one side, the pan on the other. The dough cooks from the bottom via the hot metal, and the ambient heat works the top. If you have a kettle with a lid thermometer, aim for 500–550°F. If not, just make sure the coals are ashy and glowing.

Thin crust works best here. Thick dough won’t cook through fast enough before the top burns. Also, skip the sugar in the dough – it caramelizes too fast and you’ll get black spots.

Just don’t tell the pizza stone crowd.