Perfected my ideal pizza 😎

This is a 68% hydration dough using All Trumps high gluten flour (i forget exactly, but >14% i think). No oil or sugar in the dough, put in a maxed out ooni 12, immediately cut the flame and let cook for a minute or two,, then minimum flame until the top is nicely charred. Higher hydration dough to account for the extra cook time (about 6-8 minutes or so). Better than any takeout pizza in my area