Reddit reviews KettlePizza Stainless Cooking Steel - Stainless Steel Skillet/Lid for 22.5" Weber-style Kettle Grills

It might be splitting hairs, but some would argue that 600 degrees is still not hot enough to get the proper rise out of your dough for a "true" Neapolitan pizza. Though you're right that a pizza oven can be made for much less with a Weber Kettle grill and you can still achieve the 1000 degree + heat some suggest you need.

I use this setup, along with the absolutely necessary steel top and a few other modifications. Others have made something like this for even less. When burning white/red oak, olive, or almond wood, I'm able to get things well over 1000 degrees (max heat of my thermometers) inside and cook a pizza in less than 2min.

Now I just need to master the process of making dough. If anyone knows where I can get a good sour dough starter on the cheap, please let me know! =)

Also, for those who care to know, the purist think the best, most simple, most consistent pizza sauce is nothing more than canned San Marzano tomatoes, drained, and crushed up with salt. I've found that—when considering the law of diminishing returns—I can't really argue with that.

The foil is going to just bounce the heat down, so, I don't think placing anything above the foil is going to do much.

According to this page,

https://www.amazon.com/Made-KettlePizza-Stainless-Baking-Steel/dp/B016X26ZY8/

the Kettle Pizza steel is 3/16" thick. You can match that thickness, but I think 1/8" should suffice and save you a couple bucks.

The steel that I recommended to you before was shorter to allow a small gap on the front. After thinking about the large gaps that Kettle Pizza puts on the sides of their steel, I'm thinking that I might need more space for air flow/better combustion.

If you've got $160 to spare, you could buy their version on Amazon. I've never priced a trapezoid shaped piece of steel, but assuming the cuts are about the same as right angle cuts, this should run you no more than $50

https://imgur.com/gallery/mblXAqb

If cuts other than right angles start driving up the price, you can always settle for NY bakes- which I think foil might give you.

I sized this steel to be 1" longer on the front and back so you can just set it right on top of the kettle insert.

Charcoal isn't going to do much in this kind of setting. You want flames, and, to get real flames, you need a pretty healthy amount of hardwood- and the wood can't be directly below the stone. The pizzaque weber insert approaches this somewhat ingeniously with a wire cage that pushes the coals/wood to the sides of the kettle.

https://cdn.shopify.com/s/files/1/1002/1362/products/PC7001-pizzaque-kit-kettle-grills-3.jpg?v=1535385496

You'll want to fashion something similar, perhaps out of chicken wire.