Thin Neapolitan-style pies cook in about 2 to 3 minutes. Thicker New York-style takes 4 to 5. If the top is browning too fast but the bottom is pale, the stone isn’t hot enough—or you’ve left the lid open too long.
Conversely, if the bottom burns before the cheese melts, your grill is too hot. In that case, lift the stone with a raised grill grate or two firebricks to create a tiny buffer zone. Yes, you can still tweak even while cooking.
Cultural Mini-Reference
In Naples, pizzaiolos use a wooden peel to turn the pizza in the oven, a movement called “a giravolta.” You’re allowed to use metal. We won’t tell.
