Okay boys and girls, I ordered my Pizza Kettle, and I know some here are fans and some are foes. Me? I Love it! The main concern I read about is that you can't get the temps needed for a good pizza. Myth Busted! A little oak and walnut and I blew the 1000 deg. number of my thermometer out of the water ( melted the aluminium of my top). This was good and bad. I wasn't expecting it due to all I have read, so my first pie was a charred mess..... BUT, me and momma ate around it! Pizza number two was perfect! Temp was a little lower, cooked fast and tasted great! So, here is my first concern in which I need your input. The crust, once cut, was a bit too doughy. the crust was crisp on bottom, moist on top, but I want the crust to have a open light feel. It was just "doughy". I think I have read where my recipe is not moist enough, but I am new, so maybe not!?!?! Any input, so long as it is not "You screwed up buying the kettle" would be more than appreciated. I plan on trying a few more this weekend, with more water, so wish me luck! BTW, you guys are an awesome group that I am glad to be part of!!!