I saw in another thread that some of you cook pizza on an outdoor grill and my local stores are full of various pizza stones and such. I would appreciate your input on cooking technique and tools before I invest in new cooking toys. If it makes a difference, I would probably use either packaged fresh dough or a boboli type of crust rather than from-scratch dough. My climate is too warm and my kitchen too small to heat my oven to pizza temps. The flip side of that is our weather allows outdoor grilling almost all year long. I'm looking forward to your tips.