First attempt with gas

I have been making sourdough pizza for a few months now, using my Ooni volt 2 and recently decided to get a gas/hybrid pizza oven to use in the garden when the weather allows it.

It's a Clementi Remida oven, not particularly well known but looks very capable and the form factor is exactly what I was looking for.

I am really impressed with the results, this is my usual recipe: 80/20 Caputo pizzeria, Nuvola, 67% hydro,10% sourdough starter, 72h fermentation.

I think the electric/gas combo is going to be great to make pizza all year and in all weather conditions!