@MrHoss
"Handles and bale rollers will either melt or start on fire so govern yourself accordingly.
Really, start on fire? How HOT are you getting your Pizza grills?
I don't think the idea is to bake pizza at 1000 Degrees..
Use a beater grill if you're planning on having regular Pizza Parties.
How about the Jumbo Joe with the bottom vent off? That should flow a good amount of air..
Not a thousand degrees but certainly high 700's to mid 800's. Wood fired pizza ovens typically get in this range and to properly cook the dough and get caramelized cheese it is necessary.
This setup is the one I use now. Notice the back of the bowl handle and the rollers. Now I spray them down with water before I start. I started using chunks of wood with the KP unit but switched to splits as they provide more even longer sources of heat. When I was using chunks of wood my temps were lower and the resulting pies were not nearly as good....I would say the temps were about 100f less.
I make my own doughs now for about 30 years and sometimes my own sauce. My pies turn out just fine
@Heyjude - the temp on my KP unit is about right I believe. I was in Europe for just shy of a month and ate pies every day. Those things were done in about 3 minutes.....I use double fine Italian flour......and make my pies as similar to those European versions as I can........the best of mine are done in about 3 minutes too.