Happy with this one

Last of my 85% 00 / 15% bread flour batch I made last week.

Pretty similar to the one I made a couple days ago and posted; only real differences here are:

• Took the ball out of the freezer and let sit at room temperature for about 5 hours (rather than sitting in fridge for 48 hour and RT for 3 like the last one).
• Shredded mozzarella and parmesan for this one rather than just chucking up some mozzarella.

Bake method pretty much the same: 850° Ooni Koda 16, turned the flame way down before launching and then cranked it back up for the last 10 or 15 seconds. Turned regularly.