Last batch of pizzas 🍕

Heya! Here's my last batch of pizzas: direct dough, 65% hydration, using a mix of a strong and a weak all-purpose flours. Cold fermentation for about 58H, balling then a final rise at room temperature for about 4H. Cooked in a Effeuno P134H at around 450°C (closer to 475 at the center of the biscotto stone). I used some – truly – fresh yeast that made a true difference when it comes to leoparding. Also, I turned the pizzas more in the oven (using the Ooni Peel), which helped getting a more consistant cornicione.