Homemade Electric Pizza Oven - Follow Up

The temperature of the base plate is critical; too hot and it just scorches, too cold and your base won't cook. I found adding the temperature probe to the base allows me to monitor temperatures accurately and 280-290°C on the temperature probe is about right. That doesn't mean the surface of the base plate is that temperature though, that will be hotter.
When you add a pizza base, the temperature of the base plate will drop. If making more than one pizza, you will want to wait a couple of minutes between each to allow the base to reheat to the correct temperature.
I made a few small vent holes at the side opposite the temperature gauge to release some of the steam, but as you can see, some still makes its way through the handle. I may make further holes in future but it's not really a problem at the moment.
If you end up trying this yourself, please leave your feedback and let me know how you got on. Good luck.