If I still had a bunch of kids and relatives who were into pizza, I'd bust out with one of these. The Blackstone IS a better pizza machine- but isn't it not being made anymore? Yep, you can do pizza on the kettle- firing up multiple chimneys of coal to do 1 or 2 pies- not. Love to have a wood fired oven- who wouldn't? Except for the expense and the fact that you have to fire the sucker up for about an hour so you can crank out a few 2 minute pies. Yep- you can use steels or stones and get an "ok" pizza out of your kitchen oven- after you heat up the house and let the stone/steel soak heat for 45 minutes plus. Dunno seems to me the FrankenWeber still has a place.
Unfortunately, the Blackstone Pizza oven is now discontinued. I've been in touch with the manufacturer, and they are coming out with a new and improved version sometime next year.
As to the Frankenweber, if there were no Blackstone Pizza oven, I'd still probably be using it. The only drawback is like with a wood fired oven, you have to do several rotations of the pie so it cooks evenly, but with the Frankenweber, you will need to lift the kettle lid multiple times to do so, which causes massive heat loss to the cooker.
Also, to the OP, the opening in the front of the lid on the kettle is for venting purposes ONLY. You cannot fit a decent size pizza through that vent, and it wasn't designed as such. Please read my original post on this so you understand exactly what I'm saying.
That said, I'm wondering if there's a hybrid solution using the best of both worlds, i.e. Frankenweber + Kettle Pizza sleeve? All you would need is a basic Kettle pizza sleeve, plus a D-shaped stone and follow my instructions on the construction of the Frankenweber cooker.
Of course, this is all theory at this point, but it does seem possible...