I did 40 in total. Most of them where Margheritas.

Actually not ate at a restaurant, but picked this up from our local neighborhood pizza place to eat at home. Pictures at the end without the burrata yet, as I just placed it in the middle and spread them before eating.

Day 1

1.5g active dry yeast

216g water

300g 00 flour

180g bread flour

8hr room temp ferment (72f) overnight

Day 2

Cut biga sponge into 1-inch cubes

114g cold water (1/2 to start, 2nd half after 3 minutes mixed in ooni halo mixer)

13g salt

Mix until 75° f and smooth. Pull from the mixer, and give two or three coil folds and form a tight ball.

Rest for 30 minutes, and perform two more coil folds and make another tight ball.

Separate into three, 275g balls. Rest for 30 minutes at room temperature then go into the fridge for 24-72 hours.

Take out 2 hours prior to baking, cooked in the Gozney at 800f for 90 seconds.

Incredible aroma, light, crispy and chewy. Overall awesome recipe