Last weekend and this weekend I made the amazingly easy thin crust pizza dough from food52 and grilled it.
I love this recipe because although it does not have a super well developed flavor, it's really good and I can decide to make pizza at 5:00 in the evening. Both times I've made it I've put the pizza directly on the grill--no stone. I feel like I have a choice between scorching the bottom but getting the dough nice and crispy or leaving it a little too doughy. My grill gets very hot--maybe up to 700 degrees. I have a pizza stone, but haven't been using it. Would the stone conduct the heat more evenly so that I could get the dough off before it gets too dark or would the stone scorch the bottom even faster because it would get so hot?