Do you get good oven spring out of the dough when it cooks here? I am a bit of a pizza and bread fanatic and know that some ovens when they lack a good bit of thermal mass on the top part tend to cook the bottom of the crust much faster than the top can brown. I was a baker before I came to smoking BTW and have probably spent 2000 hours or so since then researching the secret to great bread and pizza.
Are you mostly working with frozen pizza cooking on it though? I know that usually those don't require the same thermal characteristics of a homemade dough and are a good bit more forgiving.
Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.