Two-zone fire + stone = pizza that won't burn

Yes, you can grill pizza on a kettle without charring the crust to oblivion. The trick is indirect heat and a pizza stone (or steel).

The problem is that most people just dump a chimney of lit coals in the center, throw a pizza on, and hope for the best. That direct flame torches the bottom before the top cooks. Instead, set up a two-zone fire: push all the coals to one side of the kettle, leaving the other side empty. Put your pizza stone on the cool side.

Let the stone preheat for a good 10–15 minutes with the lid on. You want the stone hot (500–600°F) but not directly over the coals. Slide your pizza onto the stone using a peel with semolina. Cover the grill, and rotate the pizza after a couple minutes if the crust is cooking unevenly. The radiant heat from the lid and the hot stone will crisp the bottom without burning it.

If your stone is new and you’re still getting blackened edges, your fire is too hot. Pull some coals out or wait until they ash over more. You want a medium-high indirect zone, not a blast furnace.

Final thought: Trust the indirect setup and let the stone do the work—your crust will thank you.