Prayers to your dad Jason.
I've never had a pizza in an Uni, Ooni, but I find a pizza in the keg hard to beat. Looking forward to seeing your experienced expert review and results. Maybe even a pizza throwdown on your different pizza cookers!
Thanks for the kind words Bob. I haven't baked a pizza outside in a long time, sad to say. You're right, the Keg does make a great pie! I haven't used my sole remaining Keg in a LONG time, kind of ashamed to admit that. As for a throwdown, those days are long gone my friend. I just don't have the inclination to do those these days. I am sure the Ooni will be more like the other Uuni as far as what it can produce, which is more of a smaller, lighter dough pizza than what I cook on the Keg. The Keg can do heavily topped, thicker pies but the Ooni is not meant for that.
I have learned though, that I actually prefer a less is more type pie. A nice pillowy dough with a no cook sauce, fresh mozz, some fresh basil, a little EVOO and some pamesan or pecorino romano and you're good to go! The main thing I am looking for is ease of use and speed. It being gas fired means a consistent temp, no reloading of pellets, no worrying about being too hot or not hot enough. No worrying about lighting a Keg, letting it burn for an hour to get the heat I want and to burn off the bad smoke. Just fire it up, wait 15-20 minutes to get a good stable heat and BAM! Pizza in the oven for 60-90 seconds.
One thing I like about the new one is that it's like the Roccbox, no door! These little ovens are actually fun to cook on. I like reaching in with the peel and sliding the pizza around. It makes you feel like a pizzaiolo, lol.
I am going to give the Uuni 2s a good cleaning and decide what to do with it. I may keep it (the hoarder in me talking) or I may send it packing. Time will tell! The new kid will be here Thursday so I'll at least get to look at it if nothing else
Once I actually make some pies, I'll make a post for sure.