Use a pizza stone or steel on your charcoal grill

Yeah, but you need a pizza stone (or steel) and a two-zone fire.

Directly on the grate works for a quick Neapolitan-style char, but real crispy crust requires even, intense bottom heat. A stone or steel absorbs and radiates that heat straight into the dough. On a charcoal grill, you set up a two-zone fire – pile all the coals on one side, leave the other side empty. Let the stone or steel preheat over the coals for at least 20 minutes with the lid on. Target 550–600°F at the stone surface.

Slide your pizza onto the stone (use a well-floured peel), close the lid, and rotate once after 3–4 minutes. The stone stores so much heat that opening