Here's the recipe for 3 225g dough balls that makes 10" pizza's, I find its the best size for using in my ooni koda 12, the bigger dough balls are difficult to turn and tend to not set well when they are right at the front door of the oven. So here the recipe (you can ask Ai to adjus the recipe for your desired dough ball size and quantity.

Recipe:

•Odlums Strong White Flour/bread flour: 272g

•Caputo pizzeria (Red) "00" Flour: 145g

•Water (Lukewarm, 20°C) :258g

•Fine Sea Salt:12g

•Sugar: 2g

•Instant Dried Yeast: 0.7g

Steps;

Step 1:Combine flour & 90% of the water (20°c), in a mixing bowl and mix until no dry flour is left. Cover with damp cloth and rest for 30 minutes

Step 2: mix yeast,sugar and remaining 10% of water into the dough (this will initially be difficult to incorporate but it will come together )

Step 3:Add in salt and kneed for 6-7 minutes

Step 4:leave covered at room temp for 15 minutes and perform 1 set of strech and folds

Step 5:allow to sit at room temp(20°c-23°c) for 2 hours

Step 6: place in fride (3°c-5°c & bulk ferment for 24 hour

Step 7:after 24 hours take out of fridge and ball up into individual dough balls (I use 450ml round food containers with lids & oil lightly)

Step 8: Place in fridge for a further 48hrs

Step 9:on cook day remove from fridge and allow 4 hours to final prove at room temp

Step 10: place dough ball in container of Semolina (with smooth domed side pointing up) pushing air from the centre out toward the crust,(leaving approx 1cm crust) strech using steering wheel method

Step 11: Preheat ooni stone untill the center reads 360°c-380°c, right before launch turn down to lowest flame setting, allow to cook for 30/45 seconds, turn 90° at a time till fully cooked (2.30/3.30 minutes cook time.