I'm still on my weber kettle pizza oven fired pizza quest. Once again the goal is to achieve cooking a pizza on a weber kettle with the taste and quality of oven fired pizza. The cooking process needs to be the same as pizza oven, meaning place pizza in oven and cook both top and bottom at same time. NOT, cook one side, remove add toppings and return to cook uncooked side and toppings. My 1st & 2nd attempt are discussed here. 3rd attempt tonight was more or less just cooking pizza, no real changes to mention. My setup: 221/2" weber kettle. (I have lined the lid with heavy duty aluminum foil, to act as both a insulator and heat reflector.) Pizza stone = cordierite octagon shape Kiln Stone Shelf 15x16x5/8 rated to cone 7 or about 2200F. Pizza stone is elevated above cooking grate 2.5 in on aluminum cooking ring. Use 2 starter cans of Kingsford briquettes, either 2 stage process or all at once. Single stage process: start one can until all briquettes are completely lit. Pour lit briquettes into weber, add 2nd can un-unlit briquettes. Next put grill & stone in and cover. Preheat for 45 minutes. Two stage process: same as single stage except use 1st can to preheat weber & stone, when 2nd starter can lit, add to weber when ready to make briquette ring. 10-15 minutes prior to cooking pizza make briquette ring, I remove stone & cooking grill, move all briquettes around to edges, leaving about 8 to 10 inch bare center on briquette rack. Replace cooking grill & stone and come back up to temperature. Make shift pizza peel. Large Stainless Steel Spatula. Tin pizza pan to use when need to cook toppings longer, plus move pizza to oven. Dough & toppings: Trader Joes pizza dough Toppings, Cheese was blend of 2/3 mozzarella, 1/3 monterey jack, 1/3 mild cheddar. Italian sausage Pepperoni chopped bell pepper, onion, green onion, tomatoes, mushrooms, olives. tomato basil, garlic sauce. Procedures I use: Temperatures needs to be above 550-600 deg. to cook both crust and toppings. I make the pizza on the pizza peel using corn meal on peel to make sure pizza slides off smoothly when moving pizza to stone. After Pizza cooked 2 or 3 minutes use either peel or long spatula to turn pizza 90deg on stone. (I use spatula, my peel is only make shift). Every 1.5 minutes turn pizza another 90deg. If pizza crust is cooking too fast, and toppings still need cooking, move pizza to pizza pan and put pan on stone to finish. Remember each time you remove lid heat is escaping and each successive pizza will take a little longer. Attempt to not open lid completely if possible. This cook, changes from above setup: Tried lump charcoal. Could only get wheat Trader Joe's pizza dough. Used fresh basil. Results: I'm not used to using lump charcoal. I lit a starter can full, added to weber, was surprised how little charcoal the pile was. I intended to use 2 stage heating, but the temperature gage after 30 minutes only showed 300 deg. Normally one starter can of briquettes gets the weber & stone up to 500 - 600 deg. I decided it was too late to fool around, I dumped the remains from a bag of Kingsford briquettes in, about 1.5 starter can amount. 30 minutes later, after all the ingredients were prep and ready, the temperature was still only about 550-600 deg. I did the briquette ring on the cooking grate. If you are wondering why the briquette ring? On previous attempts the center of each pizza would burn before toppings were finished. I felt part of the solution was to get the heat around the stone, to heat the air flowing over the pizza. Yes it is a hassle to remove stone & cooking grate, plus lose all that heat build up, therefore wait 10 or 15 minutes after replacing grate/stone/lid to get heat back up. Another benefit of the briquette ring, is moving the briquettes and opening the lid really gets the briquettes HOT. You should be able to cook 2 or 3 pizza with this setup. You will notice my pizza shaping skills suck big time, I need a lot of practice. 1st pizza cooked for total 6 to 7 minutes on stone 2 minutes in pan on stone. 2.5 minutes until 1st rotation of crust on stone. Every 1.5 minutes rotate pizza on stone. Crust, bottom nice crunch, sides slight cracker then inside dough soft. Toppings done. This pizza could have cooked 1 minute longer before moving to pan. Even though initial taste of crust/dough was good, after sitting in oven waiting to serve; Served about 20 minutes later the inside dough was a bit chewy (not doughy though. . . Notice bottom crust has nice spot charring and resulted in nice crunch. Bottom was not burned at all. 2nd pizza, we had some tearing problems with dough. Reshaping and kneading didn't produce the desired round or even semi round shape. Instead the result is sort of a glob. We loaded the 2nd pizza glob with all the remaining toppings and cheese. So this pizza had to cook longer for the toppings to be cooked. 2nd pizza cooked 8 minutes on stone 2 to 3 minutes pan on stone. There was only 3 of us tonight to evaluate the pizza, my daughter who on previous pizza cooks had been working, thus had not tasted fresh hot off the bbq pizza, and my wife. Both the wife and daughter gave thumbs up to the Glob! My wife said, "this tastes like something you get from a good Italian restaurant or pizzeria. The daughter said, no more take out pizza, this is way better. Sorry last pic a bit blurry. Some final thoughts. The results were decent and I would have no problem serving guests these pizzas. However I need to learn to make my own dough, do my own sauce instead of a kicked up store version. Controlling the heat above the stone is a real challenge. I have read where others are suspending pizza stones or plates above the pizza to either reflect heat or hold enough heat to cook the toppings as fast as the crust. Their goal is to achieve 800-1000 deg to cook Neapolitan pizza in approx. 90 seconds. My desire is to cook a variety of pizzas thick, thin, medium in a weber kettle with only slight modifications that anyone can do.