I have one I received at Christmas but haven't used it yet. Folks who have one say the crust gets done but not the top of the pizza. Folks say that to make it work correctly you need to add another grill in the top of the pizza oven with something to trap heat, like another pizza stone or fire bricks.
I have seen adverts of those webber pizza oven convertors.How do you find that it works?
I can get my homemade mini-ZA well above 700°!!! I can say that putting a deflector at the top really helped redirect the heat down.Honestly for the cost im quite happy with it. you can use them on the 18.5 or the 22 " weber. I recommend using a stone not the pan that comes with it. Also in order to reach the 650-700 degree temps you need I line the top of mine with foil. Otherwise I have a hard time getting it above 500 degrees. All in all I would recommend it.
Thank s it works great more on it here:Dirtsailor2003 that is an awesome set up!!
You want the pizza to cook really fast if you're making a Neapolitan style pie. I've seen brick ovens with a dome temp as high as 1200 degrees.
Why does the temp. have to be so high?