First (real) Neapolitan Attempt!

Hi all!

I gave my first Neapolitan in an Ooni Koda 2 Pro a try. I used the Vito Iacopelli poolish dough recipe from YouTube, though I had to keep it in the fridge one extra day after forming into balls because we weren't ready to eat them yet.

I am extremely happy with my first attempt, but would really appreciate any advice people might have. My most difficult problem was dealing with the oven temperature: I just could not find the sweet spot on the dial to keep it around 850f. Made 3 pizzas and had to spend 20 minutes between each fiddling between way too high and way too low.

Picture of my last non-Ooni attempt also included (in a normal oven with one pizza steel [bad oven but believe it or not the steel helped a lot])… Believe me I am very aware of how not Neapolitan that one looks! But it just shows I am making progress!