I prefer deep crust style pizzas, rather than thin, and find it works perfectly well for me.
I am curious if this would be more of what I consider a thick crust as opposed to a pan type pie?
This is the kind that I prefer. I know it is totally non-traditional. (Not my own picture, by the way)
How long on the stone? How long between pies, if any delay at all?
In total, about 15-18 minutes. Thin crust 10 minutes. More or less a conveyor-belt - take a pizza out, shut the grill behind me, dump and slice the pizza, load up a new one on the peel, open the grill, slide it in... I've fed up to 20 in one go, with no-one having to wait for too long.
However, the stone is 19" x 14", so I can either cook one good sized pizza at a time, or two smaller ones side-by-side. Also, for the deep crust, it is first cooked plain until it just gets a hint of colour, then is topped with ingredients and baked further. So if I am planning a pizza party, I make a batch of pizza crusts in advance, usually in the morning. This not only reduces the cooking time of the deep crust to about 10-12 mins each, but it makes it a lot easier for people to handle if they are topping their own pizzas.
Hah - it sounds like I am running a pizzaria here. It's not something I do regularly, but perhaps once or twice a year. It's fun.
The more frequent times I get to make pizza for myself is when I am baking bread. In the summer, I prefer to bake a batch of bread in the traeger, rather than make the kitchen hot. So after all the bread and rolls have baked, I'll make myself a pizza.