Great looking pies there!
My brother just purchased the XL BGE 2 weeks ago. He made the best damn pork tenderloin I've had in a long while, and he's already a great cook, but the BGE bumped it up a notch.
Naturally, he is going to want to make pizza. I did mention to him that he may need an extra pizza stone, and "buffer" mechanisms to make better than average pies with higher heat. Not sure if he's got the BGE baking stone yet, but he does have plate setter.
I will be directing him to this and other threads I've discovered in my many, many dough related/ stone related/ BGE related searches.
tscaife, what are those thinner spacers you are using in your last modification? kiln furniture?