Lol, sorry guys, been out of town for a giant family reunion. I made two pies in this thing using a dough ball from a local NY pie place that is WAY better than a strip mall pizza in north Idaho should be. Anyway, the stone was about 675F. First pie went in and the bottom charred long before the top was done. I picked it up with the peel and 'domed' it, and the top cooked right up, which leads me to believe that if the roof was closer, this might just work.
The second pie, I cooked on the stone for a minute or so, then slid a pan in under it. It actually turned out pretty good, but required some rotating.
So, looks like the two issues mentioned need to be corrected. I'm going to use a couple pieces of steel tubing to raise the stone 2". This will get it closer to the ceiling. Then I'm going to add a "door" on magnets, so I can adjust the size of the opening. As far as insulation, I don't think I'm going to mess with it for now. With 90K BTU's, who needs to 'conserve' heat? We'll just make more.
I'll post some pics when I get a chance to make some dough (or go buy some). Been swamped, I picked up the grill unit for cooking for the crowd at the reunion, the pizza 'dome' was a side thought. On a side note, the griddle and grill box attachments, and the deep frying capabilities are awesome. Easy way to cook a lot of good food.