00 flour with a 20hr fermentation. 6 cold ferment and 14 room temp. Mutti pizza sauce with grated mozzarella, buffalo di mozzarella and mascarpone. Cooked for 1 minute-ish in Gozney Dome at ~430c. This is about my 5th session. Been using wholemeal / bread flour and 00 is soo much easier to stretch and launch. Delicious.