Mewantkj

Pizza-porta

16 posts in this topic

i watched a few videos and i like the idea of making pizzas without opening the lid & releasing that precious heat.

 

few years ago i became interested in a back yard pizza-oven which ultimately turned me toward kamados.

 

the black stone certainly has its place with quick heat up & cooking but i see a value in this device as well (would be stellar if a few of us neighbors with classics could share),  at the end of the day if you choose 1 over another, you end up with a similarly-priced device that is really only good for 1 thing.

 

how does one choose? ........ need a comparison on which makes a better final result 

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