All these pizzas look great!
Looked back through the thread and I didn't see anything like our (outdoor) setup so I'll share.
We use firebrick to set up a pseudo-oven, supporting the roof with bedframe cut to length and painted with hi-temp silver. I had an aluminum turkey pan filled with insulation, taped shut, that I set on top to take up volume but my wife left it out in the rain. I'll make another in the spring.
Attachment 120450
Yeah, it does look grubby.
There's a brick wall in the back and the front bricks are cut on a diagonal for the lid. The pizza stone doesn't go all the way to the back so heat travels up. I remove the so-called "Flavorizer" deflectors from above the burners and preheat with the stone on top of the roof. Hits around 700.
I had considered making a "real" pizza oven but this works well, uses less space, and left more time for biking.