Bingo! This was exactly my plan. I have the kettle, I have a big stone for the food grate, I have a smaller round stone for the ceiling and will use foil to make a ceiling. It is like they are inside my head (Joke).
Based on what I had seen posted on a couple of Pizza oriented forums, this forum and a talking with a friend, I was pretty sure that this was the optimal setup for a Kettle Pizza. All it takes is a second grate to set in the ceiling, which the Kettle is actually set up to handle. The only thing the OEM folks did not do was foil it, they used it for a second warmer area if you were heating other things for a meal.
My next project is making a door that will cover the opening and cutout words. I am not sure how tight the fit is, but it may turn out to be a great extension ring for smoking. I use the Smokenator in my Weber and the large door would give great access to the Smokenator for feeding charcoal and wood, providing it can be closed. Some sort of "sandwich" that easily bolted onto the kettle opening and was hinged would turn this into not just Pizza, but a handy smoker extension (I'm hoping).
But the bottom line here is that Weber owners with a Pizza Kettle can kick out Wood Fired Pizza of TOP QUALITY! Yeah! Hoorah!
Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ