Most failed pizza cooks are for the same reason when it comes to kamados and blackstone ovens.
There is a relationship between cooking temperatures and your dough recipes that must be understood.
Rule #1 - stay away from store-bought pizza dough. Those doughs are designed for cooking in your kitchen oven at lower temperatures. They have sugars and oils that will scorch easily at the temperatures you are going to see on your Kamado and the Blackstone oven.