More store-bought Safeway pizza dough (450g of it)cold proofed after thawing for three days then proofed on the counter in an American Metalcraft pizza tin. Stretched to 16 inches. 6oz. Costco whole peeled tomatoes puréed with salt. 6oz. Galbani whole milk mozz. Parm. A stick of Dietz & Watson pep.

Why these particular brands? Because that’s what they have at the supermarket/Costco. Don’t read into it.

Preheated the Ooni Koda 16 high for a half hour then launched and turned it down to pretty low so it could get a little crispier. Total bake about 4m.

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