Just made a home made buratta pizza.

3 day cold proofed dough made with Caputo Americana flour from Naples. Yester Farms Fior Di Latte, home made sauce made from Mutti San Marzano tomatoes. Cooked in the Ooni on a low heat (low for a pizza oven anyway!) for about 7 minutes.

Out the oven, topped with some torn basil, some broken up buratta (never cook the buratta) and a bit pecorino romano over the top. Sublime.