Hank B, I have been messing with my kettle for pizza, here is what I found. If I build a fire in the bottom, it is impossible to get the air to flow over the top to get the proper cooking of the top of the pie. If I build it the fire on the cooking grate, the top cooks fine, but, the crust does not. Since I cook small pizzas, my next test will be to build two fires, one on the bottom to heat the stone properly, and one on the top grate, to create heat in the dome.
I also keep the top vent closed, and leave the lid ajar, this allows for more air, a hotter fire and a side draft air flow, aiding in pizza cooking. The fire is built on the handle side, so I can rest the lid, so that the air flows over the pizza and cooks the top.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."