Good tips! When my Dad and I make pan/oven pizzas, we let the dough (in this case KA bread flour) age in the fridge a day or two, after rising once or twice at room temperature, deflate> form into balls. This a more flavorful, yeasty and somewhat less elastic dough, easier to shape. Any thoughts on how that'll work in an Ooni? I've got an Ooni Pro, but haven't set it up yet.
Thanks! Rob

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