Great job! I love the propane concept for a working pizza Weber. And the Red Sky pizza stone is my first choice too.
I see you recommend lowering the temp to the 600F range to keep from burning. I am not sure why since lots of wood and coal ovens run at 700F or more. Are you leaving it on the stone longer to cook the toppings?
Based on the recent review of the Kettle Pizza Insert, I might look at adding a flat ceiling to the interior of your dome to limit the heat there and keep it closer to the top of the pizza. But those are small points and your pizza looks superb. I'd sure be happy producing pies like the ones in your photos. Good job ... very good job indeed!
Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ