More Pizza

Had another attempt with the Ooni. This went a lot better than the last time.

Charlotte made a dough from the Ooni book and it puffed up really nicely. I made sure to let the stone come back up to temperature after cooking each pizza, and that seemed to help a lot with getting a good cook on the base.

Someone recommended using semolina on the base, and I am very into that. Feels like it'd give a good additional crunch.

The iPhone seems to really suffer with white balance in bright daylight, which is disappointing.