I didn't take pictures, but I got my personal best so far with my 22.5 inch LBE today. I'm not trying for NP style or sub-90 second cooking times. I'm just shooting for NY style between 2 and 3 minutes. My pizzas today were NY style, 12 inch diameter, using GB dough fermented for two days. One was topped with plain Canadian bacon and raw onions, the other with smoked Canadian bacon, raw onion, raw jalapenos, and pepperoni. Red November #2 sauce and Costco mozzarella cheese on both.
The bottoms and edges were nicely done, with great texture and flavor, some light mottled charring in spots, but not at all burned or hard anywhere. The vegetables were tender-crisp, firm but cooked. The cheese was evenly flecked with browned spots across the entire pizza. I didn't have the undercooked center on these like I have in the past. The centers of the pizzas seemed to cook at the same rate as the outer edges.
Cooking time was 3:15 minutes on the fist, launched with a stone temperature of 720 degrees. The second was 2:45 minutes, launched with a stone temp of 735 degrees. I turned both pizzas three times during the bake. I don't think the slight difference in stone temp at launch contributed much to the difference in cooking time. I think it was the way I regulated the burner during the bake. I backed off the throttle about a quarter on the first pie, which reduced the airflow considerably compared to the second pie, which I cooked with the throttle at my normal preheat setting, about 75% open. Of the two, I preferred the second pizza.
The big difference this time was that I removed the air deflectors in the lid and replaced them with a suspended pizza stone, positioned very low in the lid directly over the bottom stone. I didn't measure the distance, but it's less than two inches above the bottom stone.
Right now I'm using a pair of 16 inch diameter el-cheapo pizza stones. They are working fine, but I plan to replace them with 19 inch diameter stones (round kiln shelves) eventually. I hope to be able to find a thinner kiln shelf for the lid. It's pretty heavy already just with the thin 16 inch stone in it.