Random out loud thoughts: I've been thinking lately that I might try and encase everything in a bigger Weber (like Iowamcnabb is doing over here: http://www.pizzamaking.com/forum/index.php?topic=32855.0
). Not because I want a bigger cooking area, but rather because I want more insulation to keep the outside from getting so hot, which would also hopefully keep things hotter inside, and maybe I could bring the wattage down from 2200 to something like 1800. Things might become a bit unwieldy though, when trying to lift the lid off. I might have to build a contraption to take the lid off like the old wild rise oven used to.
Anyway, here are some more recent pies, 45 seconds each (I use a little timer to know when to take the lid off). A mix of natural leaven and yeast. (And by mix I mean, a couple were natural leaven, and a couple were yeast. Never in the same dough