OK, that helps a bit. Did you mount a pizza pan in the lid of the weber to lower the ceiling of the "oven"? This is very important.
The diffuser is also important, unless you plan on using something really thick like firebricks. Also, I'm assuming you're using propane to power your oven, right? If you read the original thread which is in a link in this one, you can see I used a ten inch steel bowl 1/2 way filled with sand, which seems to work perfectly.
Last thing is creating a ''D" shape using your stone and HD foil. If you read the original thread I posted, the problem I had, just like you did was the top of the pies were not cooked as much as the bottoms. if your setup is similar to mine, it's easily remedied by a few tweaks as noted here and you'll be good to go.
There's also some good dough stretching videos on youtube that illustrate how easy it is to get a good round shape out of a ball of dough.
Originally Posted by BamaRambler
My daughters took some pictures. I'll have to get the pics off her camera.
22" kettle, 16" Pizza Stone 1/2"thick, Diffuser?, did not use a diffuser.
Next time i will try the dough recipe you posted.