Begin by preheating your Bull Grill and PizzaQue Pizza Stone together. I place my stone in the middle of the grill and turn all my burners to high. Normally after 15-20 minutes I check the grill using my infrared thermometer and once your stone has reached 600-700 degrees it is pizza ready.
Prep an area to make your pizza. Start with a clean and heavily floured flat surface. I like using cornmeal but all purpose flour works great to keep your dough from sticking to the surface.
If you're not comfortable working with dough and throwing it in the air like they do on TV use a rolling pin, wine bottle, or other cylinder shaped object to flatten your dough. The important part of this step is not to overwork your dough. It doesn't have to be a perfect circle and in fact I think an oval/rectangular pizza tastes better :)!
Once you've stretched out your dough quickly transfer it to a heavily floured pizza pan, cutting board, or Bull Pizza Peel. From here on out speed is key so that your pizza doesn't stick to your Pizza Peel.
Add your sauce and toppings to the pizza and place on your Pizza Stone.
If you've worked quickly and heavily floured your pizza peel your pizza should slide off pretty easily on to your pizza stone.
Close the lid and check your pizza in 5 minutes then turn your pizza 180 degrees with the pizza peel and close the lid for another 5 minutes. After about 10 minutes your pizza should be perfect! Slide the pizza peel under your pizza to check doneness and remove from the stone & grill.
I let my pizza rest at least 2-3 minutes in a warm area before I slice it.