pizza slow (high quality)

made a 16" NY-style pizza last night in the Ooni

it looks a lot better than it was!

Large, round peperoni pizza home-fired in a gas ooni koda, well leopard spotted mozza, cupped pepperonis, perfectly charred and shaped crust (ok, the bit around 2 o’clock around is actually burned)under baked bottom on account of experimenting w/ both a pizza-ring and a lower (~550F) launch temperature while fucking up and using too much cheese and sauce