I would turn the cast iron upside down. That would put the pizza higher with no sides blocking and possibly brown the top better on the grill. (lid close of course) maybe flip the pan over right before sliding the uncooked pizza onto it.
Yeah, that's not a bad idea, but what I love about the cast iron is I can make it in there and not have to transfer the pizza. Plus I like how the edges of the crust are crispy too.What I do know about cast iron is that it is a righteous conductor of heat. Putting a cold CI pan on the grill might slow the cooking process for a few minutes until the metal heats up. Perhaps cook the pizza on an inverted pan as CD suggests and preheat the CI with the grill before adding the pizza.
That pizza looks awesome btw.
When I've used one in the oven, I heated up the CI faster (with the pizza in it) over a burner on the stove for a couple minutes. I could try that before grilling too.
Thanks. Tasted great too!mtnagel: That is one AWESOME looking pizza!
Regards, GF.