What toy is your favorite for pizza? they all look fantastic, looks like all methods do a righteous job on za.
any of them stand out and above the others?
That's a good question Bob. I guess it really depends on what I'm the mood for or have the time for. I love the UUNI because I feel like a pizzaiolo, lol. It's fun moving the pie around with the peel. The dough takes planning though. It's an 18 hour bulk proof dough at room temp so you have to plan way ahead. The UUNI can be a fickle beast though. Sometimes the pies are perfect, other times you can get real close to a charcoal pizza if you aren't on top of things.
I guess my honest answer these days, just for ease of use and zero work as far as managing a cooker, is the oven! Isn't that kooky? I simply don't cook outdoors much anymore. When I do, it's to smoke something on the KBQ and that doesn't happen all that often these days. I think I kinda just lost my desire to cook in general. Maybe it's a phase I'm going through.
As for which one stands out (assuming you're referencing pizzas and not ovens), that'd be that Sicilian pie. So simple to make, very tasty, very filling. The next one would be Steph's Chicago Deep dish. Hard to beat that one but again, I have to be in the mood for it. Really, any of them at any given time might win out over the others. Those pot pie zas are quick and easy and we've eaten our share of those too! It's a cool way to make a pizza!
If you're meaning ovens, then the cool factor and quality of the product I'd still go with the UUNI but ONLY if I am the mood for that "type" of pie. It can only do a pizza that'll be fairly light on toppings and it does best with a high hydration dough in typical Neapolitan tradition. It shines with Margherita pizzas. The dough is tender and chewy and the crust is slightly crisp but gets soggy FAST. Anything topping heavy goes in the oven or a Keg.
Long answer as usual, you know me