Just picked this up off Amazon. Did a search here & didn't find anything....but....that doesn't mean much given my search skills
https://www.amazon.com/gp/product/B07LC5VZWR/ref=ppx_yo_dt_b_asin_title_o02_s01?ie=UTF8&psc=1Seems like it has most of the required features *cough* like a Kettle Pizza *cough* (which I like but it is a tad pricy) - decent quality SS construction, low ceiling for equal top & bottom, & a vent in the bottom rear for heat flow. I've had decent results with just a stone on a kettle but getting the top & bottom of the pizza even can be a bit of an issue. I liked the "door" in the front to make it just a bit easier to launch & retrieve the pizza. Overall build quality is pretty good, welds are solid. Stone is a bit thin, maybe 5/8". Handles fold up & down & stay in place. Owned a Uuni 3.........don't get me started on the utter lack of engineering on that thing.
Hopefully we get some decent weather this weekend & I can give this thing a test drive.
Update: So I got to use it yesterday & found it to be very good. The low height keeps the heat down on the pizza making very easy to get a balance between the bottom and top. The front "door" allows for easy launch and retrieval of the pizza. The vents in the rear do a good job allowing the coals to get/stay hot. The vents also do allow any flame from wood to lick up the ceiling of the "oven".......just like one would expect.
I used a full chimney of Weber w/ two chunks of oak. Put the coals in a slow & sear at the rear of the kettle. I set the OnlyFire on top and gave it 15 minutes or so to heat up. IR gun had the rear @ 700 or so and the front around 600 - might have been more even with coals in the middle instead of banked at the back.
First pizza - tried 90 seconds to turn, got a bit charred at the back & the top of the cheese had some leopard spotting (a bit too done for our taste). This told me the top & bottom would cook pretty even.
Second pizza - did one minute turns & it was perfect. Some nice leopard spotting on the bottom and the very bottom edges of the crust were just at the burn point = excellent pizza. Total cook time was 3 minutes. There was a nice wood fired taste!
So far this is the best unit I've used. Better than just a stone on a kettle (more even) and MUCH better than an Uuni (rubbish IMHO). The stone is a bit then so I have no idea about durability. On the plus side it heats up pretty quickly. The stainless is good quality and is now a nice brown color from the heat (very even brown too, no blue hot spots).
For the $125 I paid I'd give it high marks.........but factor in I'm no pizza pro