Have not made pizza in the Primo. I see no reason why it would not work. Here is a link to someone who seems to have success, with some perhaps useful info in the comments. https://aquabbq.com/pizza-on-the-primo/. It has never gotten to the 700+ degree temperatures achieved by the uuni (ooni).
A few helpful notes: the thermometer built in to the primo is critical to our enjoyment of this grill. When we first got it we bought the least expensive metal legs which are now called the all-in-one option I believe. After a decade or so we upgraded to a cart and are happier with that.
Over the years we have had to replace the gasket, the grill at the bottom of the firebox, and the firebox. Mostly due to using the grill in very cold weather (temperature here goes to -10F in winter), which we no longer do. The company has been great to work with.
The ash tool they sell (hook shaped end) is very useful.
We save trimmings from lilac and apple to use in the grill - lilac is really great with chicken.
When we bought the Grill Dome I specifically asked the transport people to have the thing schlepped up to our backyard. The informtion did not get through to the drivers, but they graciously carried it up anyway. I gave them a nice tip.
You will find little brake levers on the wheels. After moving the primo xl in to its place, make sure to lock the wheels so the heavy, heavy grill cannot move.
I’m late to this thread but scrolled the responses. I had and enjoyed a BGE Large for several years, but eventually sold it. My hope was to make Neapolitan pizza properly, and while that might be possible in limited doses, the heat level is tricky to achieve and the gaskets are not built for that heat.
At one point, I had my Weber kettle, a gas grill, AND the BGE. Where the BGE shined (I assume the same is true with other kamados) is in long cooks, smoking, etc. The air regulation is terrific.
But I ended up selling both the gas grill and the BGE–the BGE because I seldom need to long-cook a pork shoulder or beef brisket. Now I have only the Weber kettle and a high-octane propane wok burner on the patio. Serves me fine in my later-life small household. I’d have kept the BGE, if I wished often to make pulled pork or brisket. It is not superior to the Weber when it comes to straight grilling.
And I’m also a big fan of charcoal as opposed to gas grilling, but again, that’s a lifestyle issue. If I had a circumstance where a dozen family might show up for burgers and dogs often, I’d be into gas grills.
