Built a Little Black (Red ) Egg.
Basically followed the standard form, except I enlarged the opening in the lid so I can leave the lid while loading, unloading, and turning the pizza.
It works fairly well. I've had three sessions with it so far. Sorry only pictures of the last session.
The first time I made three small pizzas, approximately 9 inches in diameter. I do not have a IF thermometer as of yet so I don't know the temps at the stone. My grill thermometer goes to 550 and it was way past that, so maybe above 700? The pizzas came out great, leopard spots on top crust, the bottom charred a little more than I wanted, but not too bad.
The second session I attempted a 14 inch diameter pizza and screwed the pooch somehow, the middle stuck to the stone and fell apart when I attempted to turn the pizza.
I was a little rushed for time also, so I may not have allowed enough warm up time.
The third session I again attempted a 14 inch diameter pizza. This one was more successful.
I need a good IF thermometer, any suggestions?