This worked so much better, and the pizzas were really quite good. The bottom was almost perfect, a little over done because we are still fighting with a hotter bottom vs top temperatures... delaying to try to get the top done. We used organic tomatoes pureed with some sea salt and organic garlic. For cheese a blend between Natures promise whole milk organic and Cabot part skim. Really came out very nice, but this is still not what I am after. I told my wife if I could get the top heat corrected I would be really happy. The deck went up to about 650F, and makes for a nice 3-4 minute 12" pizza but the top tiles are just not hot enough.
I am really considering making my own deck oven out of steel, "FB" board for insulation from Forno Bravo, and fire brick splits which are 1.25" thick. From what I have read this FB Board will bring 800-900 degrees down to 160-170F. I have been trying to get the dome oven going in the backyard and have gotten as far as the platform but my welding skills are a lot better than my masonry skills. Not that either are good, but I am less intimidated by welding
I think that I could quite easily make a brick lined deck oven, big enough for one large 18" pie, low deck height (thinking 6"). With the grill, you have to have such a small deck height that getting the pizza off of the peel is annoying. What I have not figured out yet is where to put the burner. I am thinking the burner should go inside of the bake chamber, but I am not sure. I would love to use natural gas. The wonderful thing about natural gas is 1/5 or so the cost of fuel (cost me only $1.45 for 100,000 BTU) and of course never worrying about running out. This would of course be an OUTSIDE only oven.