[aigel]

I do it in the Weber 22" with a round pizza stone. I put a big circle of charcoal, one big lighter chimney full, all the way against the wall of the grill, so nothing sits under the stone and it is all cooked indirect. I get about 380F with the lid vents open and the bottom vents open. I get a nice crunchy crust, the top could be a little more browned but it is acceptable. 15 minutes for an average sized pie with thin crust. Two pies / 30 minutes feed 4 people. I keep it closed for 15 minutes straight after I figured my time window. A few minutes back / forth don't make a big difference.

G