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And if you're interested in doing some legwork on the kettlepizza, splurge and get the whole set with the baking steel and the tombstone insert. It makes all the difference in the world. My floor temp is at about 700 degrees with the ceiling temp being at about 900 when I put the pizza in. They take about 2-3 minutes/pie and with that kind of heat you get a spring in your dough that you just can't get without intense heat.
It's the only way to get that truly airy crust that makes NY style pies and Neapolitan style pies so excellent.
Learn to make/toss your own dough and experiment with sauces (though always using San Marzano tomatoes). It's really worthwhile.
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"If there's a god, he's laughing at us.....and our football team..."
"When you look at something through rose colored glasses, all the red flags just look like flags."
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