Been experimenting with pizza on a 22.5 Weber kettle.
So far my best result has been to...

Use real pizza dough vs. flatbread
Elevate the pizza stone 3" (sits on veg basket)
Don't worry about perfect "rounds"...a rough rectangular shape fits the stone better anyway
Using the Weber charcoal baskets each side of stone, Minion Method (opposite ends)
Using parchment paper (Costco) makes handling easier
400F seems to be a good temp

Here's one...it was left in a little longer after the pic.
The right side always seems to get slightly more heat (N. Hemisphere vortex ?)
I'll swap ends to counter it.
Maybe next time I'll Minion both baskets from the left side

This cook was with Royal Oak lump, the recipe was basic American pie using pizzeria made dough and sauce.

You can preheat the stone if you want the dough a little crisper.

It was running about 400 when I put that pie on.
Didn't have any crust issues...it was turned end-for-end and cooked a little longer after the pic was taken.

What I need to work on is the dough...lots of science and artistry there.
Higher temps/shorter cooking times, too.

Yum! will have to give that a try.