Great concept but lacking a key flaw to be considered a true pizza oven. To cook traditional Neapolitan pizza temperatures need to be in excess of 750 degrees and while the Kamado Joe can reach that temp; cooking pizza requires the heat to radiate from above the pie. When the temp in the kamado is high the stone gets to temp but the dome does not and you end up with a burnt crust on the bottom before the ingredients on the top cook. Probably better used for deep dish pizza.