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Mmm. Cicero’s is my favorite pizza spot atm. My kid recently started making pizzas w/ a cast iron skillet in oven at 550, not quite the crispy crust that Cicero’s has, but not entirely bad. Good to hear about your take on the Ooni—-I think I had started buying into the hype and was starting to eye one in next year or two. Your comment gave a nice reminder to work through some other approaches first.
if you get on r/ooni, all you'll see if Food Porn and lots of advice on how to do it right. After reading all that, I would notice that my kitchen oven pizza was excellent, while the Ooni had all sorts of issues.
We bought an ooni and I made probably 10-15 garbage pizzas. I read all the advice before, tried several recipes, tried metering the heat different ways and different rotation strategies. We returned it and I’m convinced now that it’s mostly hype. The pizzas never came out as good as the steel pizzas, and if you look at the pictures for the pizzas most people churn out, they’re overly burnt on top and the crust is barely done, even if you make it super windowpane to a ridiculous point.