Pizza session from yesterday

Yesterday I made 6 pizzas using 100% Biga recipe.
Hydration 65%.
1000g of Caputo Super Nuvola.
30g salt.
1,41g instant yeast from Caputo.
Biga 48h cold fermentation (440g water), after 48hrs added 210g water with salt and mixed in spiral mixer. 24hr in the fridge in a batch. Then I made balls and gave it another 48hr in the fridge.
Baked in Ooni Volt with the setup 400'c when inserting the pizza and cranked it up to 450'c while the pizza is inside. I like this oven, but I think the time for replacing it is coming.
Sorry, forgot to take a picture of white pizza after baking.