I’ve literally made hundreds of pizzas over the past 5years on my KJ classic. I’d gone so far as to design a spacer system between the pizza stone and heat deflectors. When I got the DoJoe, the first two pizzas out of it were cooked better than any of the hundreds I’d made before. I’d honestly believed it couldn’t make a difference, but I can tell you from experience that it absolutely does. I wish I’d have bought it sooner.