First time success after a few years of sporadic attempts, 48h dough in home oven

Past attempts ended in heartache: too much dough, or too wet, or too dense. Finally, I locked in a dough that worked for me thanks to https://saltbuttersmoke.com/2-day-pizza-dough/#recipe

Preheated the oven to 350C for about an hour with a sheet pan in it. Did the pizzas one at a time, building them on a wooden Ooni peel (ton of semolina under to ensure it didn't stick). took about 4-5 minutes each.

Could definitely improve leoparding with a pizza oven, but we were pretty pleased with the results.

top left: Margherita with pineapple (buffalo mozzarella)

top right: Kebab pizza (shredded mozzarella)

bottom left: Pepperoni (buffalo mozzarella)

bottom right: Hawaiian (shredded mozzarella)