Amazon delivered our BS oven today and my lovely wife assembled it before I got home from work. I had prepared dough and sauce last night hoping to get a chance to fire it up tonight (used dough and sauce recipe from recipe section....thanks!!). I got the stone in the 550-600 degree range...or so I thought. I ended up getting so excited I last track of the IR thermometer and I made a couple of adjustments during the cook, so I'm not sure of the actual stone temp. I also forgot to take the dough out of the fridge earlier so it was still pretty cool to the touch....definitely not room temp.
We cooked 4 twelve inch (approx) pies. Attached is a photo of the first one. I'm left handed, so that was as round as I could get it. It was a feeding frenzy after that and we had no interest in taking pictures. I also caught one of them on fire, but blew it out quickly and saved all but a few inches of crust.
We were disappointed the pies were not crisp through the center. I'm sure much of that was the amount of sauce I used, next cook will be less. The average cook time was 3 minutes. I pre baked one of them for a few minutes and I think it turned out best. Half the family likes char, half does not so we will have to get it dialed in. I have cooked good pizza in a Bubba Keg and these were as good or better.
Overall, I could not be happier with the results. We will improve but we're off to a solid start. My brother and his family will be visiting over the holidays so the BS is sure to used early and often.