Did the third cook tonight on the weber pizza oven. I replaced the larger 16 inch pizza stone in the oven with the smaller - maybe 13ish inch stone that has been in my oven for the last few years. It was a cheap stone that cracked as soon as I put the first pie on to cook...BUT...I think it solved most of my problems. I also did a minor mod to the lid so the heat could not get between the inside of the lid and the pizza pan mounted up there. So I'm off to buy a better quality - but smaller stone. The proof's in the pics...see below.
And thanks everyone for your help!