I was finally able to make a pizza I have been thinking about for a while.
Dough: 63% hydration Neapolitan
Sauce: creme Fraiche with 1% salt
Cheese: low moisture, whole milk mozzarella with grated parm for flavor
Toppings: herb roasted pork shoulder then after cooking I added some chimichurri
Cooked on Ooni Pro 16, launched on the screen, moved to direct stone to finish the bottom then back on the screen to bring in the house. I put it back on the screen to prevent steam between the cutting board/peel and the bottom.
by Particular-Level-833