Dough Crust Blackens on grill

[pizzatherapy]

Jack writes:
i have been using a unglazed tile on my bbq with a hood.

Only im having problems with the stone being too hot and blacking the bottom of the dough before the toppings are cooked. I would use my oven but it is awful.

Can anyone assist jack?

[BigSausage]

I had the same problem when I started making pizzas on my grill.  Try these ideas.
1) If you're using a charcoal grill, use less charcoal and mound the charcoal in a circle on the perimeter of the grill so the baking stone isn't in direct contact with the charcoal, but you'll have to preheat a little longer.
2)  Raise the cooking grates further away form the burner if you're using gas.  If the grates can't be raised, place something fireproof like bricks under the corners of the stone to raise it slightly away from the flame.
3)  Add a little extra flour to your dough.  I've found a wetter dough tends to burn a little quicker in a hot oven.

Hope this helps,

BigSausage