Been cooking more pizza recently, Muebe's posts have inspired me.
Rather than buy a unni 2 I've gone all inn on kamado pizza's
Things I've fiqured out!
Spent $60 to make easier!
1) you really need a pizza peel
, tried to make do with a super sized spatula & wax paper but needed 3 hands to get on stone.
2) it's not something to do on a spur of the moment! To get the kamado & both the heavy deflector & stone to 550F slowly enough to not grossly overshoot takes an hour from the time you strike the lighter
3) my cheap $12 academy cast iron griddle cooks great, but with the lip it's harder to use a peel & pizza size limited to about 12 in. ( that's my ideal anyway)
4) to heat up to 550F & maintain eats fuel!
5) kamado cookers heat differently than a pizza oven , a little longer to cook 4-5 min . It's also much easier to burn bottom before toppings dome with kamado.
6) homemade crust is about as easy as defrosting frozen dough. I've got arthritis in hands so use mixer with dough hook.
7) if you already own a kamado you're going to spend $60 to get to work.
if I didn't have an Akorn & had an otherwise good smoker I think I'd consider the unni 2 assuming Muebe & others find it holds up well.
