I think I’m getting the hang of this thing.

All homemade from my garden. 5 day bulk fermented honeysuckle nectar sourdough wild flour crust @71% hydration.
Roasted garlic burr blanc sauce, cashew Parmesan+almond/oat mozzarella, cherry radishes, carmelized black figs & shallots w/ cherry balsamic drizzle. Cooked in Ooni Fyra 75%-25% oak/hickory pellets. @750° middle stone. 30sec turns for 2min 30sec.