I made a Neapolitan-ish Margherita today in the Ooni Volt. I tried this dough recipe for a change, which is fairly low hydration (56%) and calls for a 24 hour room temperature proof:
It was topped with 2oz of fresh mozzarella - one ball of Galbani bocconcini, canned crushed tomato with a little salt, basil, and olive oil.
I did a 90 second bake without turning. I thought it could have had some more leoparding on the top but texture-wise it came out pretty well, maybe could be a little more tender. I think I also launched it a little unevenly as there were some non browned areas in the bottom
