Stone is the way to go for grilled pizza.

Use a stone if you have one—direct grates work but require more attention.

The stone acts like a mini pizza oven. Preheat it on the grill for at least 30 minutes at high heat (500°F+). Slide your stretched dough onto the hot stone with a cornmeal-dusted peel. Close the lid. Check after 2–3 minutes. Flip once the bottom is browned, add toppings, then finish with the lid closed another 2–3 minutes. The stone evenly distributes heat and protects against flare-ups.

Directly on the grates is riskier but doable. Oil the dough generously on both sides first, or brush the grates. Lay the dough right on the hot grates, lid down. It cooks fast—maybe 2 minutes—then flip and top immediately. The problem is cheese dripping into the flames and uneven hot spots on the grates. You’ll get char stripes but less control. Also, cleaning the mess off the grates afterward is a pain.

Neither method will give you a Neapolitan-level crust, but the stone gets closer. Direct grates are for when you didn’t plan ahead and still want