For many years I've been afflicted with the mania to perfect home pizza. One of the limiting factors is that a typical home oven won't get over 550 degrees. We've thought about building an outdoor, wood-fired oven, but didn't want to give up the space or drop our property value (because, what other nut would want such a thing?). Well, Barbara found the KettlePizza (trademark!) in a magazine in a doctor's office. It is a great solution to the problem, providing a wood-burning pizza oven that easily surpasses 700 degrees and fits right onto our Weber kettle.