I picked up a Kettle Pizza ring on CL a couple of weeks ago, this was our 2nd attempt. The 1st attempt was a success but also educational.
The things I learned from the 1st attempt were.
1) The pie itself was too large in diameter.
2) The crust needed to be thicker and the edges braided.
3) The toppings needed to be inside the braid.
4) Corn meal sprinkled on a very hot pizza stone catches fire.
5) The stone temp was fine, however the dome temp in the kettle needed to be higher.
The set up, 15" square pizza stone on a hinged grate (one of the grate handles was removed so the pie would fit through the slot). I decided on the hinge to make adding wood if needed easier. I found an article on the web that suggested wrapping a 2nd grate in tinfoil and placing it in the top of the pizza ring to keep the dome temp higher. I used a full chimney of KB and added 4 large chunks of hickory.
Overall it was much improved over the 1st attempt. The crust under the toppings could have been thinner, it was under cooked in some places. The braided edge and having all the toppings inside the braid really helped with spinning the pizza on the stone. I also had no problems spinning the pizza without corn meal on the stone. The pics don't show it but I removed about 1/4 of the tinfoil from the upper grate. The air flow wasn't good enough to bring the kettle up to temp even with the lower vents fully open. When I removed the tinfoil and opened the upper vent to about 1/4 the temp was over 700 degrees up in a matter of minutes. I'm sure the tinfoil still helped with the dome temp because the toppings and crust were more evenly cooked this time. I do have a 2nd hinged grate so next time I will leave a hinged portion unwrapped with the open area over the fire.