Originally Posted by
Sweet Willie
thanks for the input, I'm fairly certain the issue wasn't temp as my grill (w/pizza stone) was at 550-600F, I did let the stone get to temp before placing crust on stone.
I think I might try Babaduck's suggestion about getting some moisture out of the sauce before placing on pizza, as well as slicing the cheese into thinner slices.
The sauce should really be cooked down to a thick consistency that you use very thinly - and even at 290 - 300 C (550 to 600F) it's still quite cool for a grill and for pizza hence my suggestion of using metal. Moisture simply oozes and becomes water rather than evaoparates so you might also think about frying things like mushrooms before you add them as a topping. People see raw mushroom added at pizza places but they are obviously cooking at a temperaure which can cook and evaporate off the water.
Not certain how long your grilling the stone for but you might try it for longer and if you have acces to a high speed Ray Temp or something - that would help. Also if you are using a fan / convection oven and if you can use it in "traditional" mode that will produce a dryer heat.
Good luck.