I've been making a great NY style every week (on pizza Fridays) for a couple years and really like it (link to original post). I usually just throw all ingredients in a KitchenAid mixer, mix, autolyse, form a nice tight ball, and it's ready to rest at room temp.

Just got a Ooni Halo Pro. Anyone here has any advice on things I should be doing to get the most out the Ooni using this basic recipe? Like, water temp, speed, autolyse, order of ingredients, final dough temp?

Pizza Style: New York

• Pizza Size: 16”
• Dough Balls: 2
• Ball Weight: 450 grams each

Ingredients

• 481 grams King Arthur Sir Lancelot bread flour
• 54 grams Cairnspring Mills Expresso bread flour
• 5 grams diastatic malt powder
• 335 grams room temperature tap water
• 14 grams table salt
• 11 grams vegetable oil
• .3 grams instant dry yeast (IDY)

Fermentation Schedule

• 10 hours bulk fermentation (72°F)
• 44 hours cold fermentation (35°F)