Great photos and thank you very much for sharing your experience. Even short periods of 700F heat sounds great to me. Or the 600F range since my home gas oven is 475F/500F maximum. I think modifying a Weber Silver for propane is the way to go if you want a mobile unit or longer consistent burn times. If you do wood or wood and charcoal along with the propane, will you cut a hole/door to dump the ashes?
Feeding: I'm happy to hear it is not so difficult to lift the Kettle setup off the Weber and feed it. That has been nagging doubt about the design. Since we will use it for personal use or small parties where we make 3 to 6 pizzas at a time, one or two feeds should be sufficient.
Ceiling: One thing I ran into on the internet that looks like it would make a great ceiling for the Weber/Kettle set up is this Cordierite stone that is not very expensive. Need to do some checking to make sure it is food safe, but since it is used in pottery making, I think it likely is fine. I've heard bakers talk about using pottery shelves to create ovens in other forums. Diameter of 21 inches, just shy of perfect, and at $29.95 it's way cheaper than the baking stones I bought. Available at Axner
They do hit you for some packaging charges though.
Dough: I was reading that the dough for wood fired pizza, which cooks at short cook times, needs to be different than the dough for ovens with longer cook times. My flour choices are very very limited here, Gold Medal AP flour, or unknown sources of bread, AP, and cake flour that's been repackaged into clear plastic bags. Do you have a thread where you talk about your dough experiences?
Toppings: Does the Weber/PK cook the top enough I can put raw meats there? Stuff like Italian sausage or similar uncooked ground beef. Or do I need to cook/parcook those prior to using as a topping? I'm looking forward to learning about how this all works together.