Very nice looking pies!
I'm slightly flummoxed. You are not the only one that appears to have an 18" Weber as the LBE and a 16" round pizza stone as your cooking floor (are these dimensions correct?).
With a 16" stone in an 18" oven and with the bottom of the stone pushed flush against the front edge of the grill where the side vent is, that leaves only 2" at the back for airflow to pass upwards and over the pizza.
That does not seem like much room at all and yet you are getting sub 3 minute cooking times. Do you attribute this to your side vent, which looks quite large, being able to "attract" enough airflow out of a relatively small behind the stone opening?
Faccia, what exactly is the round thing in the dome?
Thanks for the help and very nice looking build and pizzas. --K