Unfortunately didn’t get a cross on the crust, but did a 24hr ferment with instant yeast. Sitting around 78% hydration.
Home made sauce from just a can of San Marzano’s with two cloves grated garlic and a good heap of oregano and basil with a tablespoon of sugar.
Ooni Frya, on some wood pellets, got the deck around 6/700 in the back and around 450 at the front. Can’t complain.
by grage913