Wow! I finally finished all 107 pages of this thread, and it has been a great read. I'm amazed it is still alive after over 7 years, and new info coming to light all the time. I've learned a lot from all the pioneers of the LBE and their innovations, and thank all the contributors of this thread.
I originally started reading this thread to get ideas to improve my pizza cooking on my Kamado grill, and I have found many. I like cooking on the kamado and can regulate the heat fairly well, obtaining and maintaining temps of 700 to 800 degrees F using lump charcoal. My problem with the kamado is the same one as people using the LBE: getting the top to properly char without the bottom of the pie getting burnt. I think I will be using the dome mods I have learned here on my future cooks. Until I read this I never thought of the impact the dough formulation can have on whether the pie bottom burns before the top is done. Tomorrow I will start a sourdough starter, thanks for the info and links.
I've been making pizzas in the house oven using a 2 stone method for about 20 years and I'm still searching for the flavors and textures I remember from the WFO pizzas I had in my youth in Lebanon, Italy and Germany way back in the '60's. I've found that most of the secret is in the fresh buffalo cheese and the WFO. Wish I could get good cheese here at a reasonable price. The other piece of the puzzle is the dough. Much experimenting to do.
I may be building a LBE soon with all I've learned here an will share my results. Thanks again to everybody for this thread.