Unold Luigi oven, 63% hydration, 24h room temp fermentation, direct dough

4 pizzas:
660g Caputo Pizzeria flour
420g cold water
20g salt
0,25g fresh yeast

Balled after 6 hours, 24 hour fermentation at ~21 °C
2 minutes at 450°C Unold Luigi oven
First time using this oven, I can highly recommend it. Came out incredible