My pizza kettle is my first 22, an H code red - a gift from my Dad. I've had it over 900 making pizzas many times and no crazing. I've maxed out the Kettle Pizza thermometer and my infrared that is supposed to go to 1000 degrees. I think that the crazing is a combination thing of drunks, dogs and demons dumping over the kettles - then getting the high heat. And I don't allow demons at my house. My H black 22 is the Smokenator kettle and that's probably worse with coals mounded against the sides of the bowl and it doesn't have crazing. The Weber porcelain enamel is tough stuff.
And jfbincypress that is a good looking pizza. How was the bottom of it?