The key to success lies in understanding heat control. Maintaining a consistent temperature between 500-600°F is crucial for a crispy crust and properly cooked toppings. Don’t be afraid to experiment with your grill’s ventilation and fuel source to dial in the perfect heat. While a dedicated setup makes things easier, remember that practice truly does make perfect.

Your first few attempts might not be flawless, but each pizza will bring you closer to mastering the technique. To elevate your results even further, consider the foundation of your pizza – the dough. While store-bought dough can work in a pinch, investing the time to make your own, based on a classic Neapolitan recipe, will pay dividends in flavor and texture.

A good dough, combined with a quality pizza stone or even a thick baking steel, will create that coveted crispy crust. Don't be afraid to experiment with different flours and hydration levels to find what works best for your taste. Finally, remember to pay attention to the details. A pizza peel is essential for safely transferring your creation to the hot stone. And if you find the underside is browning too quickly, a simple lift and reposition closer to the grill’s upper heat can prevent burning and ensure everything cooks evenly. With a little patience and experimentation, you’ll be enjoying restaurant-quality, wood-fired pizza in no time!