Experimented with a new dough recipe for Chicago thin pub style pizza. First time using diastatic malt and corn meal in the dough. Turned out fairly well in the Ooni. Using a rolling pin to get the dough thin is key. The top cooked more quickly than the bottom so next time will preheat the oven at high heat for longer (~40 min) and then turn lower to cook.

  First time using the Ooni Pro in winter weather! Neapolitan w/ mozzarella, sopressata and hot honey.

  First real astrophotography success back in the summer of 2019. Captured with a Nikon D3000 mounted to a Celeston 6SE Telescope. 

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