I think this was the 4th time trying homemade pizza on the KJ, and the first time I felt like we nailed it. Alongside finally getting a pizza peel and using polenta as a 'lubricant', using this dough recipe was probably the biggest breakthrough
https://ooni.com/blogs/recipes/classic-pizza-dough
Nice firm crispy base and a little chew in the crust, easy enough to stretch out too without breaking, just right. Still doesn't look 100% like the neapolitan style, but it's exactly what I want from a pizza dough so I'm really happy.
The strange crusty bits are where I cut the dough into balls then left them uncovered for a little too long, no issue at all upon eating.
Kamado hit almost 800F at one point, you can't beat having it really bloody hot to get the cooking just right not to mention nice and fast to feed guests. Used some of the KJ big block that came for 'free' with the kamado, took a while to get up to temp but once it was there it was great. Think we cranked out 7 or 8 pizzas (only smallish ones, 4 adults and 2 kids) in about half an hour, had a bit of sun and a few beers too so it was great.