Recreating a local pizza parlor flavor at home has never been easier.  For years I used to pre-heat my oven and pizza stone for 30-40 minutes until the temperature stabilized at 500 degrees.  While hot, it still never reached the 600-800 degrees found in brick oven establishments.  Enter the grill.  My Weber reaches 600+ degrees in about 10 minutes and provides the ground up heating necessary for a crispy crust on a slice.

The other day I decided to put the pizza stone directly on top of the grates and fired up the propane.  Once the thermometer reached the magic temperature I placed the pizza on the stone.  Within a couple of minutes the toppings were bubbling and the crust turned into a rigid veneer - just like the pizza parlor.

How do you like to prepare leftover pizza at home?