Baked in 12" Ooni. A little more oval than usual

cross-posted from: https://lemmy.world/post/544715

Did a yeasted medium ferment (6 hours). It's always interesting to see how commercial yeast compares to sourdough. I always find the yeast is much stickier and it can't handle the heat as well.

Used KA 00 pizza flour and cooked in a 12" ooni