I fired up the Weber Q this morning for a test without the stone on the grill this time and it reached 550F in 10 short minutes and then I shut it down. Maybe I did something wrong in firing it up last night. I can't believe putting the stone in would have that affect to retard the temperature. So now I have to try it again. The temp last night was hovering around 300 to 350F. It has two burners. Maybe one of the burners didn't fire. It would seem that if I can get it at 550F+ that it should outperform my kitchen oven. What is not good is you have to open the lid to see progress.
I'm probably still leaning toward the PizzaQue over the Blackstone. What I like about it is you can be actively engaged with turning the pizza as you should do with a wood-fired oven. If anyone starts producing decent leoparding then I would be convinced. Where is our Dylan down under?
Anything under 5 minutes would be fine. My Breville and kitchen oven take 8 to 10 minutes. The price and size are a plus as well.
The Breville would definitely be easier to carry in a space starved RV. What I now know is a Dutch oven pizza bake is not the way to go. Not only is it difficult to drop a formed pie into a deep walled oven but I don't see how one could add enough charcoal coals to get the bake under 15 minutes.