Hi Eric....My favorite AP flour is Gold Medal unbleached all purpose flour. I use a very small amount of yeast and a long, slow room temperature fermentation and found Harvest King to be too strong resulting in a tougher crust.
I tried a dough with 50% soft as silk flour and it wasn't my favorite. You can view it here: (http://www.pizzamaking.com/forum/index.php/topic,4753.msg46537.html#msg46537
) Again I really like the bog stock AP flour, it tastes better and is dirt cheap if you can stock up when it goes on sale.
The lazy susan is doing fine. It's not as smooth as it once was but it still spins nicely.
I've toyed with the idea of using rocks to buffer the heat from the burner but the double pizza stone setup I have works real well. One of my pizza stones cracked after 10 years of service so I just use it to buffer the flames. I'm working on a gizmo that will distribute the heat as well as produce a turbulence in the cooking chamber.
I found that the level of the pizza stone has more to due with the evenness of cooking than the venting. The grate tends to sag under the high heat so I need to use something more substantial to prevent that.
All things considered, I'm very satisfied with the product I'm producing with the LBE but there is always room for improvement. For the price, it can't be beat. Most people have a propane burner and pizza stone so that's all you need is an 18" kettle grill. It costs $60 new or find a used one for free and you're in business on a shoestring budget.